Pan-Fried Liver with Onions and Chorizo

PREP: 5 mins COOK: 10 mins Add to My Favourites


Serves 4

  • 450g lamb’s liver, sliced
  • 1 tbsp plain flour
  • Salt and freshly milled black pepper
  • 1 small handful fresh sage leaves, finely chopped
  • 175g prepared chorizo cubes
  • 1 medium onion, peeled and finely sliced
  • 1 tbsp rapeseed or olive oil
  • 3 tbsp good, aged balsamic vinegar
  • 250ml good, hot lamb stock


Step 1

In a shallow bowl mix together the flour, seasoning and sage leaves. Toss the liver in the seasoned flour.

Step 2

Heat a large, dry non-stick frying pan and cook the chorizo and onions for 3-4 minutes until crispy. Remove and keep warm.

Step 3

In the same pan heat the oil and cook the liver for 1-2 minutes on each side, to seal. Remove the liver from the pan and keep warm with the chorizo.

Step 4

Add the balsamic vinegar to the pan and stir in the stock, and reduce for 2-3 minutes, return the liver, chorizo and onions to the pan and simmer for 1-2 minutes.

Step 5

Serve with mashed or sweet potatoes and seasonal vegetables.

Chef's Tip

Serve the liver pink on the inside for a succulent texture. Due to the high levels of Vitamin A, this recipe is not suitable for pregnant women.


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