When the liver is removed from the pan, add a little dash of water or red wine and make a little reduction to serve with the dish.

Ingredients

  • 4 slices of lamb's liver (washed and dried)
  • 300 g wild mushrooms (cleaned and sliced)
  • 25 g unsalted butter
  • bone marrow (removed from the bone)
  • salt and freshly ground black pepper
  • rapeseed oil
  • bunch of parsley (chopped)

Method

  • Heat some rapeseed oil in a large frying pan.
  • Add the sliced mushrooms and sauté, season to taste.
  • Once the mushrooms are cooked remove the mushrooms from the pan and set aside.
  • Season the bone marrow with crushed black pepper and a little salt.
  • Melt the butter in the frying pan with a little rapeseed oil, add the lamb's liver and pan fry with the bone marrow.
  • Mix the chopped parsley with the mushrooms and add the bone marrow.
  • To Serve:
  • Spoon some mushroom, parsley and marrow onto a plate and serve with the pan-fried liver.

Notes

Richard's tip: You can coat the liver in a little seasoned flour and pan fry. When the liver is removed from the pan, add a little dash of water or red wine and make a little reduction to serve with the dish.

More by Richard Corrigan:

Find recipes by keyword:

family dinners irish mains corrigan cooks naturally