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Lamb's liver with caramelised onions
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Tender lamb's liver is coated in a glossy balsamic glaze with caramelised onions, and served with a generous helping of herb mash.
500g floury potatoes, such as Maris Piper
2 tsp olive oil
2 onions, thinly sliced
2 tsp caster sugar
300g lamb's liver, sliced (from the meat service counter)
3 tbsp Waitrose Cooks’ Ingredients Balsamic Glaze
5 tbsp semi-skimmed milk
20g pack fresh flat-leaf parsley, finely chopped
8 fresh sage leaves, finely chopped
Try a rich, fruity Australian shiraz which has a smooth chocolate and oaky finish and is a good match with lamb’s liver.
Typical values per serving:
This recipe was first published in February 2008.