Lamb Liver with Thyme Mash

Liver is a great source of protein and one serve contains 45% of the recommended daily intake. It also contains a high level of iron, niacin, pantothenic acid, phosphorus, riboflavin, selenium, vitamin B6, vitamin B12, zinc and vitamin A. That means it is all good for you in moderation. Lamb’s liver is called lamb’s fry in Australia and it is customary to serve it with bacon. The most important thing is not to overcook liver which makes it tough and dry. My brother in law likes his cooked liver in whatever form it is made as long as it tastes good. So whenever Peter comes to visit I cook liver in a variety of ways. This recipe works well with both pork and veal liver.

Ingredients serve 6

600 g lamb liver

1 lemon

800 g potatoes

1 tsp dried thyme

1 tsp garlic

2 tbls butter

Flour

Salt

Pepper

Method

Slice the liver and marinate in a bowl with the juice and rind of a lemon for at least 30 minutes.

Toss the liver in plain flour.

Heat butter in a frying pan.

Fry for 6 minutes on high heat and turn over continue to fry 3 minutes, avoid overcooking the liver.

Boil potatoes and drain.

Add a tablespoon of butter, chopped garlic and thyme.

Mash the potato.

Place the mash in a mould and turn out on plate, keep warm.

Serve with vegetable international style, beans, carrots, onion, zucchini, cauliflower and broccoli.

Note: Floury potatoes are high in starch, low in sugar and moisture content. They tend to fall apart when boiled. Desiree and King Edward are all rounder and ideal for mash.



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