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Lambs’ liver with sticky onions, port and raisins

Name: Lambs’ liver with sticky onions, port and raisins
Prep time: 40 min
Cook time: 40 min
Total time: 1 h 20 min
Yield: Serves 2
Ingredients: 25g raisins; 2 tbsp ruby port; 30g sunflower margarine; ½ tbsp olive oil; 1 onion, cut into thin wedges; 1 tsp redcurrant jelly; 300g thinly sliced lambs’ liver

Published: 31 Jan 06
Updated: 18 Mar 24

Liver is a great source of iron,and this lambs’ liver recipe is stickily sweet thanks to the onions, port and raisins.

And you might also like this classic calves liver and bacon dish.

Easy
February 2006

Test kitchen approved

Serves 2
Takes 40 minutes to make, plus 2 hours’ soaking.

Liver is a great source of iron,and this lambs’ liver recipe is stickily sweet thanks to the onions, port and raisins.

And you might also like this classic calves liver and bacon dish.

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Ingredients

25g raisins
2 tbsp ruby port
30g sunflower margarine
½ tbsp olive oil
1 onion, cut into thin wedges
1 tsp redcurrant jelly
300g thinly sliced lambs’ liver

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Method

Put the raisins and port in a small bowl and leave to soak for 2 hours.
Heat half the margarine and the oil in a small frying pan. Add the onion and cook over a medium heat for 30 minutes, stirring occasionally, or until soft, brown and caramelised. Add the raisins and port and the redcurrant jelly and simmer for 2 minutes, or until the mixture is ‘sticky’. Season and keep warm.
Season the liver slices on both sides. Melt the rest of the margarine in a large non-stick frying pan, until nutty brown in colour. Add the liver slices in 1 layer and cook over a high heat, without moving them, for 30-40 seconds on each side, until nicely browned but still pink in the centre. This will depend on how thinly your liver has been sliced and how pink you like it.