Lamb Liver with Caramelised Onions & Grapes

🧂 Ingredients

• 2 lamb livers

  more of you like a bigger portion
• 1 tablespoon butter

  or ghee
• 1 large red onion

  sliced
• ½ teaspoon sea salt
• 15 black grapes
• 1 tablespoon lemon juice
• 1 teaspoon Worcestershire sauce

  optional
• Pinch of sea salt
• Pinch of black pepper
• Ghee or coconut oil for cooking
• ½ teaspoon butter
• 1 garlic clove

  finely diced
• 3-4 handfuls baby spinach
• Juice of ½ lemon

Instructions

• 1 Remove any veins from the liver slices, pat the meat dry with kitchen paper and
  lightly season with salt and pepper. Set aside to come to room temperature.
• 2 Heat butter in a small saucepan and sauté the onion with sea salt for about 1
  minute, stirring frequently. Cut 10 of the grapes in half and add to the onions.
  Stir and cook on medium heat for 2-3 minutes. Squeeze the juice from the other 5
  grapes into the onion, add Worcestershire sauce and lemon juice and a little
  more butter. Stir and cook for a further minute or two, until caramelised and
  slightly thickened. Set aside.
• 3 Preheat a dollop of ghee or coconut oil in a frying pan until hot. Add the lamb
  livers and cook for 2 minutes on each side on high heat. Remove and rest.
• 4 Add the butter and garlic to the same frying pan and stir through for 20-30
  seconds. Then add the spinach and lemon juice and cook until slightly wilted.
  Serve lamb livers over spinach with onion and grapes scattered on top.

Nutrition Info