1 lb (450g) lamb's liver, sliced
1 - 2 cups (100-175g) button mushrooms, chopped
2 level tbsp chopped parsley
1 level tbsp chopped chives
1 small clove of garlic, crushed
Seasoned flour
2 tbsp oil
1/2 stick (2 oz) 50 g butter
2 tbsp lemon juice
Black pepper
1 - 2 cups (100-175g) button mushrooms, chopped
2 level tbsp chopped parsley
1 level tbsp chopped chives
1 small clove of garlic, crushed
Seasoned flour
2 tbsp oil
1/2 stick (2 oz) 50 g butter
2 tbsp lemon juice
Black pepper
method
1. Put the mushrooms, parsley, chives and garlic in a bowl and mix together.
2. Coat the liver with the seasoned flour.
3. Heat the oil and butter in a frying pan and quickly fry the liver for about 3 minutes, turning once. Lift it out and keep warm on a serving dish.
4. Add the mushrooms and herbs to the fat remaining in the pan and cook for 3 minutes. Stir in the lemon juice and plenty of freshly ground pepper.
5. Pour over the liver and serve immediately.
2. Coat the liver with the seasoned flour.
3. Heat the oil and butter in a frying pan and quickly fry the liver for about 3 minutes, turning once. Lift it out and keep warm on a serving dish.
4. Add the mushrooms and herbs to the fat remaining in the pan and cook for 3 minutes. Stir in the lemon juice and plenty of freshly ground pepper.
5. Pour over the liver and serve immediately.
serving amount
serves 4
rate this recipe
9.2
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