Grilled Lamb Liver and Kidney with Beetroot and Sage

This recipe is quick and easy to make.

Ingredients


  • 4 tblsp fine bread crumbs
  • 2 tsp ground hazelnuts
  • 6 leaves chopped sage
  • 2 beetroot (cooked)
  • 1 tsp brown sugar
  • 1 dash balsamic vinegar
  • 20 g butter
  • 100 g baby spinach
  • 3 scallions (sliced)

Method

  1. Mix the breadcrumbs, nuts and sage together, season. Coat the liver in the dry mix. Heat a pan, melt some butter and fry the kidney and liver, 2mins each side for medium.
  2. Slice the cooked beetroot, allow 3 slices per portions. Again melt a little butter in a pan add the beetroot sprinkle with a little brown sugar, turn the slices over and add a dash of balsamic vinegar, season and reserve.
  3. Over a hot heat cook the washed spinach and scallions in their own vapour, season.
  4. Arrange the beetroot on the plates, next the liver and the kidney on top, then the spinach.

Notes:

David's note: Allow one kidney and two slices of liver per portion.





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