Combine the wine, vinegar, garlic, bay leaf and salt in a dish, add the Lamb’s Liver and coat well, leave for 3-4 hours.
Heat the oil in a pan and add the bacon, cook until brown and crisp removing any excess fat with kitchen paper. Remove the Liver from the marinade and pat dry, brown them in the pan with the bacon juices for 2 minutes either side. Place the Liver on a warm plate to rest.
Pour the marinade into the pan and boil, uncovered, until it has reduced by half, arrange the bacon over the Liver and pour the marinade over to serve.
Serve with mashed potatoes and fried onions
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A flavoursome cut that simply must be pot roasted!4 SERVINGS
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