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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.





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