Devilled Lamb's Liver on a Bed of Carrot Salad

Seared bacon-wrapped lamb's liver served over a zesty shredded carrot salad with orange and chive dressing.

Cook Time

10 mins

Produces

1 person

Allergies

Vegetarian

Vegan

Dairy Free

Gluten Free

Ingredients

Fruits

0.5
piece

Orange

zest and juice

Meat

2
rasher

Back Bacon

unsmoked, fat trimmed, cut into two long strips

100
g

Lamb's Liver

cut into 4 pieces

NutsSeeds

1
pinch

Salt

to taste

1
pinch

Black Pepper

freshly ground, to taste

2
tbsp

Chives

chopped, fresh

OilsFats

15
ml

Olive Oil

for searing

45
ml

Olive Oil

for dressing

Vegetables

2
piece

Carrot

peeled, large size

Steps

Preheat the oven to 180°C.
Trim bacon fat, cut rashers in half, season liver, and wrap bacon around liver pieces using cocktail sticks.
Heat oil in an ovenproof griddle pan and sear the liver parcels on all sides.
Place the pan in the oven and cook for 5 to 7 minutes until cooked through.
Shred carrots into long strips using a mandoline.
Whisk olive oil, orange zest, orange juice, and chives together, then toss with the carrots.
Serve the liver parcels on top of the carrot salad.