Lambs Liver with Red Wine Sauce

Lambs Liver with Red Wine Sauce
Schwartz product packaging

Roast Lamb Gravy

Product Information

£1.00/unit, 26g

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

COOKING 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.

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