Lambs’ Liver with Balsamic Sauce

Quick, economical lambs’ liver served with braised lettuce, mushrooms, and bacon in a rich balsamic and beef stock sauce.

Quick Bacon High Protein British Offal Liver

Estimated Nutrition

Calories

431.2

kcal / serving

1724.8 kcal total

Carbs

13.7g

per serving

54.6 g total

Fat

29.1g

per serving

116.2 g total

Protein

29.6g

per serving

118.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

unit

Flour

for dusting

CondimentsSauces

tbsp

Balsamic Vinegar

Dairy

Butter

Liquids

tbsp

Chicken Stock

tbsp

Beef Stock

Meat

150

Smoked Bacon

thick cut, diced

450

Lambs Liver

sliced

NutsSeeds

handful

Curly Parsley

small handful, finely chopped

clove

Garlic

finely diced

unit

Salt

to taste

unit

Black Pepper

freshly ground, to taste

OilsFats

tbsp

Olive Oil

Vegetables

piece

Banana Shallot

finely diced

piece

Little Gem Lettuce

cut in half lengthways

piece

Portobello Mushroom

sliced

Method

Plate the braised lettuce, top with liver and sauce, and garnish with shallot mixture.

Add lettuce, mushrooms, and chicken stock to the bacon and cook for 15-20 minutes.

Heat half the butter in a separate pan and season the flour with salt and pepper.

Heat oil in a pan and fry bacon over low heat until golden-brown.

Coat liver slices in flour and fry in foaming butter for 2-3 minutes per side.

Mix the shallots, parsley, and garlic in a bowl and set aside.

Remove liver and deglaze the pan with balsamic vinegar.

Stir in remaining butter and beef stock until the sauce thickens slightly.