Lamb’s Liver with Pomegranate and Couscous
Lamb’s Liver with Pomegranate and Couscous



  • 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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