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Lamb’s Liver and Sweetbread with Pickled Spring Onions and Samphire

Pan-fried lamb’s liver and sweetbreads served with quick-pickled spring onions, blanched samphire, and minty Jersey Royal potatoes.

SeafoodPotatoesMain CourseSpringOffal
Estimated Nutrition
Calories
621.6
kcal / serving
2486.2 kcal total
Carbs
66.2g
per serving
264.8 g total
Fat
22.1g
per serving
88.5 g total
Protein
39.6g
per serving
158.4 g total
Cook Time
25
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
200
g
Caster Sugar
CondimentsSauces
150
ml
White Wine Vinegar
Dairy
50
g
Butter
plus extra for the potatoes
GrainsCereals
75
g
Plain Flour
seasoned with salt and freshly ground black pepper
Meat
600
g
Lamb's Liver
cut into thick slices
8
piece
Lamb Sweetbreads
NutsSeeds
3
tbsp
Mustard Seeds
crushed
2
sprig
Mint
leaves picked and finely sliced
1
bunch
Dill
chopped
OilsFats
29.6
ml
Olive Oil
2 tbsp
Vegetables
2
bunch
Spring Onions
trimmed
150
g
Samphire
250
g
Jersey Royal Potatoes

Method

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