Go to: Just Lamb Recipes Home Page
Click/Tap 'Back' to go to the recipe list you were browsing.

Livers Carbonnade with Crusty Mustard Bread

1 pk Lambs liver; sliced
2 tb Plain flour
1/2 ts Dried mixed herbs
300 ml Stout or ale; (1/2 pint)
1 tb Worcestershire sauce

Mustard Bread
8 Thick slices French bread
25 g Butter; softened (1oz)
1 tb Coarse grain mustard

Coat the liver slices in the flour seasoned with the dried herbs, salt and freshly ground black pepper.

Heat the oil in a large frying pan, add the liver and fry for 2-3 minutes until evenly browned.

Add the ale and Worcestershire sauce, simmer gently for 10 minutes, stirring occasionally.

Meanwhile, lightly brown one side of the bread under a preheated hot grill.

Mix together the butter and mustard and spread on the untoasted side of each slice of bread and grill for a further 2 minutes.

Serve the liver with the bread slices and garnish with flat leaf parsley sprigs.

Click/Tap here for the Printer friendly version. (Just shows the recipe only)

You can Click/Tap Back to return here.