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Sautéed Lambs Liver, Minted Peas, Potato Purée, Sherry Vinegar Sauce

Luxurious sautéed lamb's liver served with creamy potato mash, minted peas, and a rich sherry vinegar cream sauce.

LambMain CourseFrenchPotatoLiver
Estimated Nutrition
Calories
756.3
kcal / serving
3025.2 kcal total
Carbs
30.4g
per serving
121.5 g total
Fat
58.8g
per serving
235.1 g total
Protein
27.1g
per serving
108.4 g total
Cook Time
25
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces
20
ml
Sherry Vinegar
Dairy
2
tbsp
Butter
50
g
Unsalted Butter
for the sauce
100
ml
Cream
50
g
Unsalted Butter
for the peas
100
ml
Milk
boiled
100
ml
Butter
for the mash
Fruits
1
unit
Lemon
juice only
GrainsCereals
1
tbsp
Plain Flour
for dusting
Liquids
100
ml
Lamb Stock
reduced; brown chicken stock may be used as an alternative
Meat
350
g
Lambs Liver
skinned, sliced and cut into 1cm thick pieces
NutsSeeds
1
pinch
Salt
2
sprig
Mint
leaves picked and finely chopped
OilsFats
1
unit
Oil
for frying
Vegetables
1
unit
Shallot
peeled and finely chopped
250
g
Pea
2
head
Little Gem Lettuce
leaves only
2
unit
Spring Onion
finely chopped
4
unit
Baby Breakfast Radish
finely chopped
400
g
Mayan Gold Potatoes
peeled and cut into chunks

Method

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