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.

Healthy Quick Lamb High Protein Carrot Liver

Estimated Nutrition

Calories

782.4

kcal / serving

782.4 kcal total

Carbs

18.5g

per serving

18.5 g total

Fat

64.2g

per serving

64.2 g total

Protein

34.6g

per serving

34.6 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Fruits

0.5

piece

Orange

zest and juice

Meat

rasher

Back Bacon

unsmoked, fat trimmed, cut into two long strips

100

Lamb's Liver

cut into 4 pieces

NutsSeeds

pinch

Salt

to taste

pinch

Black Pepper

freshly ground, to taste

tbsp

Chives

chopped, fresh

OilsFats

Olive Oil

for searing

Olive Oil

for dressing

Vegetables

piece

Carrot

peeled, large size

Method

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.