SERVES 2
PER SERVING
228 CALORIES
7.7G FAT
PREPARATION TIME 10 MINUTES
COOKING TIME 20 MINUTES
200g potatoes
200g green vegetables of your choice
1 leek sliced
400g sliced lamb’s liver
1 red onion, sliced
1 tablespoon chopped fresh thyme
2 tablespoons red wine
150ml water
1–2 teaspoons gravy powder
1 teaspoon wholegrain mustard
freshly ground black pepper
1 Peel the potatoes and boil in a pan of water, adding the sliced leek 5 minutes before the end of cooking. Put the green vegetables in a steamer or in a metal colander over a pan of boiling water to steam while you prepare the pork.
2 Heat a non-stick frying pan, and dry-fry the liver until lightly browned. Season with black pepper, then remove from the pan and keep warm.
3 Add the onion to the pan and cook until soft. Add the thyme and red wine, and stir to deglaze the pan. Pour in the water and bring to a simmer.
4 Mix the gravy powder with a little cold water and whisk into the sauce.
5 Drain the potatoes and leeks, then add the mustard and salt and black pepper to taste and mash well.
6 Spoon the mash on to serving plates. Top with the liver, drizzle the gravy over and serve with the steamed vegetables.
TIP Do not overcook the liver or it will become tough