Now I know it's not everyone's cup of tea, and it's not very pretty to look at....but I LOVE liver and bacon! I prepare it a number of different ways and this is one of my favourites quick ways to cook it - ready in under half an hour and served over a nice pile of creamy mash with some steamed veggies on the side...YUM!
Heat a little oil in a frying pan and cook 4 rashers of back bacon for a couple of minutes on each side. Remove from pan and keep warm.
Coat 450g thinly sliced lamb's liver in 2 Tbsps seasoned flour. Fry liver for about 1 minute on each side, remove from pan and keep warm.
Add 25g butter to pan, add 2 sliced onions and 1 tsp caster sugar - cook over a low heat for about 10 mins until onions are nice and soft. Stir in 1 tsp balsamic vinegar and the flour left from dredging the liver, then gradually stir in 300ml stock (chicken, beef or lamb), bring to a boil and simmer for 2 mins.
Stir in 1 Tbsp Wholegrain Mustard, return bacon and liver to pan and heat through.
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