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Ingredients
Method
- 200g quality lambs’ liver
- 4 tbsp dried panko breadcrumbs
- 1 tbsp chopped parsley
- 2 tbsp plain flour
- 1 beaten egg
- 3 tbsp olive oil
- 100g lambs lettuce salad
- 80g thinly sliced radish
- Lemon wedges, to serve
- Clean the liver and cut into thin slices, then season with salt and pepper. Add the flour, egg, and a mixture of the breadcrumbs and parsley to 3 shallow bowls, then dip the liver slices in the flour, then egg, then breadcrumb mixture to coat.
- Fry each breaded liver slice in the oil for 1 min to each side - you want the breadcrumbs crisp and golden, but the liver to remain medium-rare. Drain on kitchen paper, then serve on a platter with the lambs lettuce, sliced radish and lemon wedges for squeezing. Heavenly!
10 mins
2 serving
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