Lamb’s Liver with Pomegranate and Couscous

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Lamb’s Liver with Pomegranate and Couscous

Lamb’s Liver with Pomegranate and Couscous

Ingredients
Method

Ingredients

Method

2 tbsp veg oil
2 x 200g lamb’s livers, cleaned
20g butter
100ml pomegranate juice
2 tbsp pomegranate molasses
Cooked couscous or buckwheat, to serve

Heat the oil in a frying pan and add the livers and butter, cooking for 1 min on each side or until browned, basting with the butter as you go. Remove and set aside on a plate, and add the pomegranate molasses and juice to the pan. Cook for 1 min until a loose glaze consistency is achieved. Season well.
Serve the liver sliced on a bed of couscous or buckwheat, and drizzle with plenty of the glaze and a good grind of black pepper.

25 mins

2 serving

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