Sautéed lambs liver, minted peas, potato purée, sherry vinegar sauce

Make liver a luxury by serving it with creamy mash, minted peas and a rich sauce.

Unfortunately we are unable to add this recipe to your favourites, please try again later.


For the lamb’s livers

  • 1 tbsp plain flour
  • 350g/12oz lamb’s liver, skinned, sliced and cut into 1cm/½in-thick pieces
  • oil, for frying
  • 2 tbsp butter
  • salt

For the sauce

For the peas

For the potatoes

  • 400g/14oz Mayan Gold potatoes, peeled and cut into chunks
  • 100ml/3½oz milk, boiled
  • 100ml/3½oz butter