Pan-fried liver and onions with bacon recipe

If you haven’t tried liver for a while give this simple, yet tasty recipe a go, it’s rich in iron and tastes great too

Serves 4

Prep: 5 minutes
Cook: 9-11 minutes


  • 450g lamb’s liver, sliced
  • 1 tbsp plain flour
  • 1 small handful fresh sage leaves, finely chopped
  • 175g smoked back or streaky bacon, cut into pieces, or pancetta cubes
  • 1 medium onion, peeled and finely sliced
  • 1 tsp olive oil
  • 3 tbsp good, aged balsamic vinegar
  • 250ml hot lamb stock


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

  2. Heat a large non-stick frying pan cook the bacon or pancetta and onions for 3-4 minutes until crispy. Remove and keep warm.

  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 bacon.

  4. Add the balsamic vinegar to the pan and stir in the stock, return the liver and bacon to the pan and simmer for 5 minutes.

  5. Serve with crispy onions, mashed potatoes and carrots.

Note: Due to the high levels of Vitamin A, this recipe is not suitable for pregnant women

Tip: Serve the liver pink on the inside for a succulent texture.

Image courtesy of EBLEX from

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Thursday 20 September 2012
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