Lamb Liver & Bacon With Thyme Recipe

Name: Lamb Liver & Bacon With Thyme
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 450 g tiny new potatoes; 3 tablespoons olive oil; 340 g lamb liver; 1/4 teaspoon salt; fresh ground pepper (black); 1 teaspoon paprika; 30 g butter; 85 g streaky bacon, unsmoked rinds removed, chopped; 1 medium onion, peeled and chopped; 1 large garlic clove, peeled and crushed; 1 large tart dessert apple, cored and roughly chopped; 400 g canned tomatoes, chopped; 1 small fresh thyme sprig; 1 tablespoon Worcestershire sauce (Lee & Perrins); 3 tablespoons fresh parsley, chopped

Servings: persons

450 g tiny new potatoes
3 tablespoons olive oil
340 g lamb liver
1/4 teaspoon salt
fresh ground pepper (black)
1 teaspoon paprika
30 g butter
85 g streaky bacon, unsmoked rinds removed, chopped
1 medium onion, peeled and chopped
1 large garlic clove, peeled and crushed
1 large tart dessert apple, cored and roughly chopped
400 g canned tomatoes, chopped
1 small fresh thyme sprig
1 tablespoon Worcestershire sauce (Lee & Perrins)
3 tablespoons fresh parsley, chopped

1
Boil the potatoes for 10 mins, then drain well and cut in half. Heat 2 tablespoons of the oil in a large heavy pan. Fry the potatoes until golden and then transfer to a plate.
2
Season both sides of the liver slices with the salt, some pepper and the paprika. Melt the butter in the frying pan until it is hot, then brown the liver on both sides. Move the liver to a plate and keep warm.
3
Add the remaining oil to the pan and fry the bacon, onion and garlic in it, stirring all the time until golden brown. Mix in the apple and cook for a further two minutes Then add the tomatoes, thyme and the worcertershire sauce. Bring to the boil, reduce the heat and simmer for 3 minutes.
4
Stir the potatoes into the sauce and arrange the liver slices on the top. Cover and heat throught for 3 or so minutes more. Season with a bit more pepper, sprinkle the parsley over the top and serve. Great with home baked brown bread!

707

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 450 g tiny new potatoes, 3 tablespoons olive oil, 340 g lamb liver, 1/4 teaspoon salt, and more.

Yes, Lamb Liver & Bacon With Thyme falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Lamb Liver & Bacon With Thyme

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions