This recipe was featured on the River Cottage Veg TV series. Original recipe taken from River Cottage cookbook.Rate this recipe:
- 30 mins
- 2-4 mins
- 300g fresh lamb's liver, thinly sliced
- ½ a medium onion, thinly sliced
- 1 tsp ground coriander
- 1 tsp ground caraway
- 1 tsp ground cumin
- A pinch of smoked paprika
- A pinch of cayenne pepper
- 1 garlic clove, finely sliced
- ½ tbsp rapeseed or olive oil
- Small knob of unsalted butter
- Salt and black pepper
1. Put the liver and onion in a bowl with all the spices, the garlic and the oil. Toss together with your hands then cover and leave for 20 minutes.
2. Heat a large frying pan over a high heat. When it's good and hot, add the liver mixture, making sure it's well spread out. Throw in the knob of butter too. Let the liver sear for about 1 minute, then give it a good stir or toss and cook for a minute or so more.
3. Season, then serve straight away, trickling over any juices from the pan.
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