Name: Lambs Liver Red Wine Sauce Recipe | Lamb Recipes | Schwartz
Prep time: 5 min
Cook time: 20 min
Yield: 4
Cuisine: English, Irish, and Scottish,
Ingredients: 1 tbsp plain flour; 1 tsp Black Peppercorns Mill; 4 x 150 g (5 oz) lambs’ livers; 2 tbsp olive oil; 25 g (1 oz) butter; 450 g (1 lb) mashed potato; 4 tsp Garlic & Herb Seasoning; 1 sachet Roast Lamb Gravy; 4 tbsp red wine; 1 tbsp redcurrant jelly

Roast Lamb Gravy

Out of Stock

Lambs Liver with Red Wine Sauce

Prep Time

5 Minutes

Cook Time

20 Minutes

Ingredients

10

Servings

4

A quick and delicious supper of lambs liver, Garlic & Herb mashed potato, and a mouth-watering sauce using Classic Roast Lamb gravy as a base.

Ingredients

1 tablespoons plain flour
1 teaspoon Black Peppercorns Mill
4 x 150 gram (5 ounce) lambs’ livers
2 tablespoons olive oil
25 gram (1 ounce) butter
450 gram (1 pound) mashed potato
4 teaspoon Garlic & Herb Seasoning
1 sachet Roast Lamb Gravy
4 tablespoons red wine
1 tablespoons redcurrant jelly

Key Products

Roast Lamb Gravy

Product Information

£ 0.80/unit,26g

Out of Stock

Instructions

1 Mix together the flour and Pepper. Dip the livers into the flour to coat lightly. Heat a frying pan and add the oil and butter. Fry the lambs livers for 2 minutes on each side.
2 Remove and keep the liver warm. Stir the Garlic & Herb Seasoning into the mashed potato and keep hot.
3 Make up the gravy following the packet instructions and stir in the wine and jelly, simmer well. Serve with the liver and potatoes.