Lamb liver with caramelised onions


This was a classic case of unattentive shopping :). I went to the butcher’s to get some kidney and sirloin steak. Instead I ended up with liver and steak *coverseyes*. I’ve never been a fan of liver, I only have it when I eat typical Nigerian fried rice. I have friends who love liver and do not hide it, but personally I have always thought it dry and lacked versatility.


Anyways as I was stuck with about 500g of liver that I didn’t see myself returning to the butcher’s counter I decided to think of something. The end result has sort of convinced me that liver might have potential :).


Prep time: 5mins
Cook time: 20mins
Serves: 4


280g easy cook white rice, washed in cold running water.
Olive oil
2 tablespoons sugar
2 medium onions, thinly sliced
500g liver, washed and cut into about 2×3 inch pieces
200ml chicken stock
200g Brocolli florets
100g cherry tomatoes, halved



Cook the rice in water for about 15mins and set aside.

Add 1 tablespoon olive oil in a heated large thick bottom saûte frying pan, add onions and sugar and leave to cook for about 10mins, stir at intervals until it has richly browned

Using your spatula, move the onions to one side of the pan and add 2 tablespoons olive oil and liver chunks. Season with salt and pepper and fry for 4 mins. Add 200ml chicken stock cover pan and leave to simmer on low heat for 10mins.

Meanwhile, in a saucepan of salted boiling water cook the brocolli florets for 3 mins or when a fork can easily pierce through. Drain water and mix with black pepper and butter.

Once the liver is cooked serve with rice


While I am not totally convinced that liver should be added to my shopping list often, it definitely surpassed all my expectations for it :).


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