This simple salad dish is super easy to make and what's more, it's one that works well with a variety of meats. This makes for an elegant and stylish starter that is sure to impress all your dinner guests.
Cut the liver into thin slices, removing any tough inner tubes with a sharp knife, and season lightly with salt and pepper.
Mix the breadcrumbs and parsley together, and place the flour on a plate. Dip the liver in the flour, then the egg, then coat in the breadcrumbs.
Heat the oil in a large frying pan over a medium to high heat. Cook half the liver for 45 seconds to 1 minute on each side. You are looking for the breadcrumbs to be lightly golden, with the centre of the liver a light pink – overcooking will cause the liver to become tough.
Transfer the liver to a plate and cover with foil while you cook the second batch. Add a little extra oil to the pan if needed.
Serve on a simple salad of lamb’s lettuce, radishes and a squeeze of lemon.
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For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.