Recipe
Classic Liver & Onions
Tender lamb liver in a rich onion and red wine gravy, finished with butter and best served with creamy mash or buttered greens.
Ingredients
Method
15 mins prep30 mins cook45 mins total
Soak 500g lamb liver in 250ml milk for 30 to 60 minutes, then drain, pat dry and trim away any membranes. Slice into bite-sized strips.
Season 4 tbsp plain flour with salt and black pepper, then lightly coat the liver strips and shake off the excess.
Heat 1 tbsp oil and 20g butter in a large frying pan. Add 2 large sliced onions with a pinch of salt and cook over medium-low heat for 15 to 20 minutes until soft, sweet, and deep golden. Stir in 2 minced garlic cloves for the final minute.
Lift the onions out to a plate. Add the remaining 1 tbsp oil if needed, increase the heat, and quickly brown the liver for 1 to 2 minutes per side in batches.
Return the onions to the pan. Pour in 150ml red wine and let it bubble for 2 minutes, scraping up the browned bits.
Add 250ml beef stock, 1 tsp fresh thyme leaves, and 1 tsp Worcestershire sauce. Simmer gently for 5 to 7 minutes until the gravy thickens and the liver is just cooked through.
Stir in 10g butter to finish the gravy, taste for seasoning, and serve hot with mashed potatoes or greens.
Notes
Soak the liver in milk for 30–60 minutes if you want a milder flavour. Do not overcook it or it will turn tough.
About this recipe
Classic Liver and Onions is one of those old-school dishes that lives or dies on good technique. The liver needs a quick soak, a light dusting of flour, and fast browning so it stays tender rather than chalky.
Here the onions are cooked down slowly, then the pan is deglazed with red wine and beef stock to make a proper glossy gravy. It is comforting, savoury, and far better than the dry versions that gave liver a bad name.
