Slow-cooker lamb's liver, bacon and onions recipe
Created by The Tesco Recipes team
This low-energy twist on a British classic is made in the slow-cooker. With crispy bacon and caramelised onions, this lamb's liver stew is the perfect winter warmer.
See method- Serves 4
- 20 mins to prepare and 8 hours to cook
- 332 calories / serving
- Freezable
Ingredients
- 2 tbsp unsalted butter
- 4 rashers smoked back bacon, cut into strips
- 450g pack sliced lamb’s liver
- 3 tbsp plain flour
- 1 onion, thinly sliced
- 1 beef stock cube, made up to 500ml
- 1 tsp Worcestershire sauce
- 1 bay leaf
- mashed potato and peas, to serve (optional)
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Shop ingredientsEach serving contains
- Energy
- 1385kJ 332.0kcal
- Fat
- 18g
- Saturates
- 8g
- Salt
- 2.2g
- Sugars
- 3g
of the Reference intake
Carbohydrate 12.3gProtein 29.7gFibre 1.4g
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Method
- Heat a nonstick frying pan with half the butter over a medium heat and fry the bacon for 3-4 mins until crispy. Remove with a slotted spoon and set aside on kitchen paper.
- Pat dry the livers, then toss with 2 tbsp flour and plenty of seasoning. Shake of any excess, then cook in the bacon fat over a medium heat for 1-2 mins each side until browned. Set aside.
- Add the remaining butter to the pan with the onion and cook for 8-10 mins over a medium-low heat until lightly golden. Stir in the bacon and liver.
- Mix the remaining flour with 2 tbsp stock. Transfer the liver mix to a slow-cooker. Set to low, then pour in the remaining stock, the Worcestershire sauce, bay leaf and the flour paste. Stir well, then cook for 6-8 hrs until the liver is tender and the sauce silky. Serve with mash and peas, if you like.
- See more Low-energy recipes
Freezing and defrosting guidelines
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
- *Liver is high in vitamin A and should not be consumed by women planning pregnancy or during pregnancy.
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
