Pic of Lamb's liver with caramelised red onion

Lamb's liver with caramelised red onion

Show ingredients


Lamb's liver with caramelised red onion

Main Serves 4 30 min
'Lamb's liver is one of my favourites. Thinly sliced with a dusting of seasoned flour, flash-fried and slightly pink. It is equally good with bacon and mash or in a sandwich with a dollop of mustard. Or try slices of liver with caramelised onion and sauce spooned beside it, seasonal vegetables and buttery mashed potatoes.' (Ben Watson)


  • 600g lamb's liver
  • seasoned flour, to dust
  • 50g butter
  • 250ml chicken stock
  • 1 tbsp crème fraiche
  • 2 red onions, sliced
  • 1 rounded tsp ground cumin
  • 2-3 tsp soft brown sugar
  • a few drops balsamic vinegar
  • salt and pepper


Prep time: 10 min
Cooking time: 20 min
  • Step 1

    Preheat oven to 120°C/Gas ½. Dust the slices of lamb's liver with seasoned flour. Melt half the butter until foaming, then fry off the livers over a fairly high heat until browned on both sides but left pink inside - only a couple of minutes each side - then move to the warm oven to rest.
  • Step 2

    Add stock to the pan and swirl around to incorporate meat juices then whisk in the crème fraiche - keep warm.
  • Step 3

    Add the rest of the butter to a sauté pan and fry off the onion with cumin, salt and pepper over a medium heat to give it colour without burning or over-browning. As it begins to soften sprinkle over the sugar and continue until it's luxuriously sticky-sweet. Finish with a few drops of balsamic to taste.

You may also like…