Stuffed lamb's liver wrapped in bacon with olive oil mash recipe
Liver and bacon is a great British pairing with unbeatable rich and salty flavours. To really impress your dinner guests serve this dish with some fluffy olive oil mash.
See method- Serves 4
- 20 mins to prepare and 30 mins to cook
- 687 calories / serving
Ingredients
- 1.25kg (2 1/2lb) Maris Piper potatoes, peeled and chopped
- 100ml semi-skimmed milk
- 3 tbsp olive oil
- 1 tbsp butter
- 1/2 brown onion, finely chopped
- 1 garlic clove, crushed
- 4 tbsp breadcrumbs
- 1 lemon, zested
- 8-10 rashers streaky bacon
- 400g (13oz) lamb's liver, sliced
- 1 tbsp parsley, finely chopped
Each serving contains
- Energy
- 2885kJ 687.0kcal
- Fat
- 26g
- Saturates
- 7g
- Salt
- 1.7g
- Sugars
- 6g
of the Reference intake
Carbohydrate 81.4gProtein 36.2gFibre 6.2g
Method
- Place the potatoes in a pan of cold water and bring to the boil. Boil for 15 minutes until tender. Drain, then mash with the milk and 2 tablespoons of the olive oil. Cover and keep warm.
- Melt the butter in a medium frying pan and soften the onion and garlic for 5 minutes, until soft but not browned. Remove from the heat and stir through the breadcrumbs and lemon zest.
- Lay a rasher of bacon on a chopping board and, using a knife, stretch the bacon out so it becomes quite thin. Cut it in half and repeat with the remaining rashers.
- Take the lamb's liver and slice into thinner pieces. Remove any tough inner tubes with a sharp knife. Season lightly with salt and pepper then roll through the breadcrumb mixture until it sticks a little.
- Take a half bacon rasher and wrap around the liver. Repeat with the rest of the liver.
- Heat the remaining oil in a non-stick frying pan. Over a medium heat, cook the wrapped liver for 1 1/2-2 minutes each side depending on thickness. The bacon should be cooked through without overcooking the liver. Serve on a bed of mashed potato and scatter with the parsley to serve.
- See more great British recipes
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
