Jamie Oliver Lamb Liver recipe is made with red onion, fresh sage, sourdough bread, smoked streaky bacon, lamb liver, olive oil, red wine vinegar, salt, and pepper. This easy Lamb Liver recipe creates a quick dinner that takes about 20 minutes to prepare and can serve up to 2 people.
This Lamb Liver Recipe is from 5 Ingredients – Quick & Easy Food by Jamie Oliver. He used calves’ liver in the recipe, but we substituted it with lamb liver.
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🧡 Why You’ll Love This Lamb Liver Recipe:
- Quick and Easy: This jamie oliver recipe takes just a 20 minutes to prepare, perfect for a quick meal.
- Tasty Flavors: The mix of sage, onion, bacon, and lamb liver tastes amazing.
- Healthy Food: Fresh and good ingredients make it a healthy choice.
- Goes with Anything: You can serve this dish with many different sides.
- Easy Steps: The instructions are simple, so even beginners can cook it.
🥩 Jamie Oliver Lamb Liver Ingredients
- ½ red onion
- 2 sprigs of fresh sage
- 1 slice of sourdough bread (50g)
- 1 rasher of smoked streaky bacon
- 125g slice of lamb liver
- 2 teaspoons olive oil
- A drizzle of red wine vinegar
- Salt and pepper, to taste
🥘 How To Make Jamie Oliver Lamb Liver
- Prepare the Onion: Peel and finely slice the red onion. Heat 1 teaspoon of olive oil in a large non-stick frying pan over medium-high heat. Add the sliced onion to the pan.
- Cook the Sage and Onion: Reserve 2 sage leaves, then pick and finely slice the rest of the sage. Add the sliced sage to the pan with the onion. Cook for 5 minutes, tossing regularly.
- Add Bread and Bacon: Push the onions to one side of the pan. Add the bread and bacon to the pan. Once the bread and bacon crisp up, flip them over. Drizzle the soft, golden onions with a little red wine vinegar. Toss the onions with tongs, then move them on top of the bread so they don’t burn. Once the bacon is golden, move it on top of the onions.
- Sear the Lamb Liver: Lightly season the lamb liver with salt and pepper. Add the liver to the pan and sear for 1 minute on each side, until golden on the outside and pink in the middle.
- Crisp the Sage Leaves and Serve: Add the reserved sage leaves to the pan with 1 teaspoon of olive oil. Crisp up the sage leaves. Serve immediately.
💭 Recipe Tips
- Don’t Overcook the Liver: Sear the lamb liver just until it’s golden on the outside and pink in the middle to keep it tender and juicy.
- Slice Onions Thinly: Thinly slicing the onions ensures they cook evenly and caramelize well.
- Crisp the Bacon Properly: Make sure the bacon is crispy to add a nice texture contrast to the dish.
- Season Properly: Lightly season the liver and taste the onions to ensure they’re well-seasoned before serving.
🥙 What To Serve With Lamb Liver?
This tatsy Lamb Liver goes well with a fresh green salad, roasted vegetables, mashed potatoes, or crusty bread. You can also serve it with steamed broccoli, garlic sautéed spinach, creamy polenta, or couscous for a tasty meal.
🎚 How To Store Leftovers Lamb Liver?
- Refrigerate: Keep the lamb liver dish in a sealed container in the fridge for up to 3 days.
- Freeze: Put the lamb liver dish in a freezer-safe container and freeze for up to 2 months.
🥵 How To Reheat Leftovers Lamb Liver?
- In The Oven: Heat the oven to 350°F (175°C). Put the lamb liver dish in an oven-safe dish and cover with foil. Warm for 10-15 minutes.
- In The Microwave: Put the lamb liver dish on a microwave-safe plate. Cover it and heat on medium for 1-2 minutes, stirring halfway.
- On The Stove: Heat a non-stick pan over medium heat. Add a little oil and the lamb liver dish. Stir now and then for 3-5 minutes until hot.
FAQs
How Do I Know When The Liver Is Cooked Perfectly?
The lamb liver should be golden brown on the outside and slightly pink in the middle. Overcooking will make it tough and dry.
What Can I Use Instead Of Red Wine Vinegar?
If you don’t have red wine vinegar, you can use apple cider vinegar or balsamic vinegar as a substitute.
Can I Use A Different Type Of Bread?
Yes, you can use any type of bread you prefer, but sourdough adds a unique flavor and texture to the dish.
Can I Use Dried Sage?
Fresh sage is best, but dried sage works too. Use one-third of the fresh amount.
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Jamie Oliver Lamb Liver Nutrition Facts
- Calories 362
- Total Fat 13.1g
- Saturated fat 3g
- Carbohydrates 32.2g
- Fiber 2.5g
- Sugar 5.9g
- Protein 29g
Jamie Oliver Lamb Liver Recipe
Description
Jamie Oliver Lamb Liver recipe is made with red onion, fresh sage, sourdough bread, smoked streaky bacon, lamb liver, olive oil, red wine vinegar, salt, and pepper. This easy Lamb Liver recipe creates a quick dinner that takes about 20 minutes to prepare and can serve up to 2 people.
Ingredients
Instructions
- Prepare the Onion: Peel and finely slice the red onion. Heat 1 teaspoon of olive oil in a large non-stick frying pan over medium-high heat. Add the sliced onion to the pan.
- Cook the Sage and Onion: Reserve 2 sage leaves, then pick and finely slice the rest of the sage. Add the sliced sage to the pan with the onion. Cook for 5 minutes, tossing regularly.
- Add Bread and Bacon: Push the onions to one side of the pan. Add the bread and bacon to the pan. Once the bread and bacon crisp up, flip them over. Drizzle the soft, golden onions with a little red wine vinegar. Toss the onions with tongs, then move them on top of the bread so they don’t burn. Once the bacon is golden, move it on top of the onions.
- Sear the Lamb Liver: Lightly season the lamb liver with salt and pepper. Add the liver to the pan and sear for 1 minute on each side, until golden on the outside and pink in the middle.
- Crisp the Sage Leaves and Serve: Add the reserved sage leaves to the pan with 1 teaspoon of olive oil. Crisp up the sage leaves. Serve immediately.
Notes
- Don’t Overcook the Liver: Sear the lamb liver just until it’s golden on the outside and pink in the middle to keep it tender and juicy.
- Slice Onions Thinly: Thinly slicing the onions ensures they cook evenly and caramelize well.
- Crisp the Bacon Properly: Make sure the bacon is crispy to add a nice texture contrast to the dish.
- Season Properly: Lightly season the liver and taste the onions to ensure they’re well-seasoned before serving.