Lamb’s livers in pomegranate glaze with braised buckwheat
- October 2017
- Serves 2
- Hands-on time 30 min
Olia Hercules has created an wonderfully simple, but incredibly tasty gluten-free dish using lamb’s livers. The pomegranate glaze brings out the sweetness of the lamb – it works alongside the nuttiness of the buckwheat.
- 34.6g (8.6g saturated)
- 60.4g (18.1g sugars)
Swap the lamb’s livers with calf’s liver. If you can’t find toasted buckwheat, toast regular buckwheat in a dry frying pan until light golden.
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