A quick and tasty dish.


  • 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)


  1. Heat some rapeseed oil in a large frying pan.
  2. Add the sliced mushrooms and sauté, season to taste.
  3. Once the mushrooms are cooked remove the mushrooms from the pan and set aside.
  4. Season the bone marrow with crushed black pepper and a little salt.
  5. Melt the butter in the frying pan with a little rapeseed oil, add the lamb's liver and pan fry with the bone marrow.
  6. 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.

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.