This site is optimised for modern web browsers, and does not fully support your version of Internet Explorer
Recipes

Sautéed lambs liver, minted peas, potato purée, sherry vinegar sauce

Make liver a luxury by serving it with creamy mash, minted peas and a rich sauce.

Unfortunately we are unable to add this recipe to your favourites, please try again later.

Ingredients

For the lamb’s livers

  • 1 tbsp plain flour
  • 350g/12oz lamb’s liver, skinned, sliced and cut into 1cm/½in-thick pieces
  • oil, for frying
  • 2 tbsp butter
  • salt

For the sauce

For the peas

For the potatoes

  • 400g/14oz Mayan Gold potatoes, peeled and cut into chunks
  • 100ml/3½oz milk, boiled
  • 100ml/3½oz butter