This is one of my favourite meals of all times. I can still remember how my mum used to make it and the beautiful smell that would fill the kitchen while cooking.
This variation of the recipe has a Mediterranean side kick as opposed to the old fashioned mash potato one. I personally think it adds a particular freshness to the whole dish and it complements the depth of the liver and the bacon. Hopefully you will think so to!
Makes 2 portions
600 g of lamb’s liver
½ cup of plain flour
1 small sliced red onion
1 small sliced white onion
2 strips of bacon medallion
1 garlic baguette
1 deseeded beef tomato
2 sprigs of spring onion
1 tea spoon of dried basil (fresh works better)
1 table spoon of olive oil
3 nobs of butter
Take the deseeded beef tomato and chop finely along with the two sprigs of spring onion. Mix them in a bowl with the basil and olive oil and rest in the fridge until it is ready to be served. Now you can place your garlic bread to cook in the preheated oven according to the cooking instructions on the package.
Now place a nob of butter in a hot pan and add the bacon, and the onions. Reduce the heat slightly and cook until the onions are soft and the bacon is a bit crispy. You can now take that off and move on to your liver. Take your lamb’s liver and cut it into smaller pieces. Place your plain flour in a bowl, tip the liver in and toss it around making sure the liver is coated in flour. Now take your frying pan, melt the rest of your butter and brown for around 5 minutes on both sides.
By now, your garlic bread should be ready so you can cut it in slices, place on the plate with a generous amount of the tomato mixture you have made earlier alongside the sautéed bacon, onions and bits of liver.