Jamie Oliver Lamb Liver Recipe

This one surprised me. I didn’t think I’d be writing about liver—lamb liver, no less—but here we are. Something about the way the bacon crisped up against the sourdough, how the onions sweetened and slumped into themselves, it just pulled me in. The sage, sharp and a little earthy, does this thing where it lifts everything up. You know when food tastes like memories of something you can’t quite place? That. This is that. Anyway, I made it, and now you might too. Inspired by Jamie Oliver, of course.

Ingredients Needed

• Half a red onion, thinly sliced like you’re almost trying to see through it
• Two sprigs of fresh sage — one to tear, one to finish
• A thick-ish slice of sourdough bread, about the size of your hand
• One rasher of smoked streaky bacon
• A 125-gram slice of lamb liver — it should be dark, almost glossy
• Two teaspoons of olive oil
• Just a whisper of red wine vinegar
• Salt and pepper, but taste as you go

How To Make Jamie Oliver Lamb Liver Recipe

1. Start with the onion. Peel it. Slice it thin—thinner than you think. Heat a teaspoon of olive oil in a wide pan (non-stick if you’ve got it, saves headaches). In go the onions. Medium heat. Let them melt a little.
2. Take your sage. Keep two nice leaves aside. Rip the rest. Not chop—rip. There’s something better about torn herbs. Into the pan they go, tangled with the onions. Stir them around for about five minutes. The smell? Warm, herbal, faintly sweet. That’s when you know.
3. Push the onions over to one side like you’re making room for something special. Because you are. Drop in the slice of sourdough. Let it soak up whatever’s in that pan. Then lay in the bacon. It should sizzle immediately. Flip both when you see some good color.
4. Splash the onions with a touch of vinegar. It’ll hiss, maybe even bite your nose. Toss the onions around and stack them onto the bread. Keeps them safe from the heat. Same with the bacon once it’s properly golden. Pile it up.
5. Now the liver. Salt, pepper. Nothing fancy. Drop it into the hot pan, right where the bacon was. Let it take color—about a minute per side. You want that deep brown edge and a pink, just-barely-done middle. Not raw. Not dry. Somewhere in the middle where it still has a story.
6. Last move: oil in, those two reserved sage leaves go in hot. They’ll sizzle, curl, crisp. That’s your garnish. That’s your crunch. Serve everything right now. Don’t wait. This dish doesn’t like sitting around.

Why I Love This Recipe

I made this on a whim after finding lamb liver marked down at the butcher. Thought, why not? Ended up eating the whole thing standing over the counter, still in my coat. It’s got that kind of pull. The kind of meal that demands nothing fancy but gives back tenfold. My partner, who usually makes a face at liver, asked for a bite. Then another.

Recipe Tips

• Don’t cook the liver to death. You want pink inside. Trust me.
• Vinegar makes it sing. Don’t skip that part.
• Fresh sage. Always better than dried.
• If you’re out of sourdough, any good crusty bread will carry it.
• Add a smear of mustard or horseradish if you’re feeling bold.

How To Store This Jamie Oliver Lamb Liver Recipe

• At Room Temperature: Honestly? Eat it fresh. Liver waits for no one.
• In the Fridge: Leftovers go in a sealed container. Three days max.
• In the Freezer: You could, but the texture takes a hit. I’d skip it.
• Reheating: Warm it in a pan with a splash of water or oil. Microwave if you must—just go gentle.

Let’s Answer a Few Questions!

How do I know when the liver’s done?
Golden outside, blush in the middle. Cut it open if you’re unsure. It should still glisten.

What if I don’t have red wine vinegar?
Use apple cider vinegar. Even balsamic in a pinch. You need that acid hit.

Can I use another kind of bread?
Yep. Just needs to be sturdy. Something with crunch.

Can I skip the bacon?
Sure. But you’ll miss it. Maybe swap in mushrooms or smoked paprika.

Is this really from Jamie Oliver?
Inspired by his 5 Ingredients book. He used calf liver. I didn’t.

Nutrition Fact

• Calories: around 362
• Carbs: 32g or so
• Protein: about 29g
• Fat: 13g
• Sugar: nearly 6g
• Fibre: 2.5g
• Sodium: 450mg

Try More Recipes:

• Jamie Oliver Chicken Jalfrezi
• Jamie Oliver Turkey Risotto
• Jamie Oliver Stuffed Butternut Squash