Lamb's liver with mushrooms

    30 min

    Lamb's liver needs just a very brief cooking to be tender, and with a savoury side dish of mushrooms, onions and tomatoes, it is simply delicious.


    Yorkshire, England, UK
    107 people made this

    Serves: 4 

    • 1 tablespoon olive oil
    • 25g butter
    • 1 onion, thinly sliced
    • 100g button mushrooms, halved
    • 450g lamb's liver, trimmed
    • 2 tablespoons plain flour
    • salt and ground black pepper
    • 225g tinned chopped tomatoes
    • 175ml beef or vegetable stock
    • 2 tablespoons Worcestershire sauce
    • 1 tablespoon tomato purée
    • 1/4 teaspoon dried mixed herbs
    • 2 tablespoons chopped fresh parsley

    Prep:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Heat half the oil and half the butter in a saucepan over a low heat, add the onions and gently cook them for 10 minutes until soft and just starting to turn golden. Stir in the mushrooms, and cook until lightly browned and tender, about 5 minutes.
    2. Meanwhile, rinse the liver, then pat dry with kitchen paper. If it is not already sliced, cut into thin slices. Toss each piece in the flour, seasoned with salt and pepper.
    3. Add the tomatoes with their juice, the stock, Worcestershire sauce, tomato purée and herbs to the onions and bring to the boil. Reduce the heat, cover and leave to cook on a gentle simmer, stirring occasionally.
    4. Meanwhile, heat the remaining oil and butter in a large frying pan over a moderate heat until sizzling. Add the liver and fry for 3 to 4 minutes on each side until the liver is just cooked. Do not cook for too long or the liver will become tough.
    5. Remove the liver from the pan using a slotted spoon and put onto warm serving plates. Spoon the mushroom and tomato sauce on the side, then sprinkle with parsley. Serve immediately.

    Serving suggestion

    Serve with pasta or mashed potatoes and seasonal greens.

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    Average global rating:

    Reviews in English (3)


    Hi, I tried this recipe this evening and we really enjoyed it. However, I think it is not necessary to leave aside the liver, to be served with the sauce, I think it would taste must better if having added all the other items in the menu, then add the liver to this lovely sauce. A bit like a stew/casserole, allow the liver to merge with the lovely sauce, I then feel it would be perfect........always remember to only saute the liver!  -  21 Jan 2014


    great great meal this gave my friends ...thank you  -  12 Dec 2014


    Really enjoyed this recipe  -  01 Oct 2016