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Warm balsamic lamb's liver salad
This makes a very nice starter when entertaining.
What you need
- 225 g lamb's liver, trimmed and cut into even sized strips
- For the marinade
- 6 tsp balsamic vinegar
- 3 tsp fresh sage, shredded
- 6 tsp olive oil
- To fry the liver
- 3 tsp olive oil
- 15 g butter
- seasoning
- To serve
- 150 g sun-dried tomatoes, chopped
- 10 g salad leaves
Method
Marinate the liver in the vinegar, oil and sage for 30 min. Remove the liver with a slotted spoon.
Meanwhile, arrange the salad in a serving bowl or on individual plates.
Heat the remaining oil and butter in a frying pan. Removing the liver from the marinade with a slotted spoon, cook for 2-3 min stirring all the time. Carefully remove from the liver and keep warm.
Pour in the marinade mixture and season to taste. Add the warm liver to the lettuce and pour over the dressing.
Serve at once sprinkled with the sun-dried tomatoes.
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Preparation 10 minutes Cook 2 minutes Waiting » 30 minutes Marinate 30 minutes Total 42 minutes -
Energy 275 kcal/serving Fat 18.1 g/serving Carbohydrates 35.34 g/serving Glycaemic Index 3 Glycaemic Load 0.35 
Serving suggestion
Cook's tip
For a treat, replace the lambs liver with calves liver but it is more expensive.
| Per portion | Per 100g | Men | Women | |
|---|---|---|---|---|
| Energy (kj) | 1154 | 981 | 10475 | 8350 |
| Energy (kcal) | 275 | 234 | 2500 | 2000 |
| Protein (g) | 13.4 | 11.4 | ||
| Carbohydrate (g) | 10.3 | 8.74 | 345 | 275 |
| Fat (g) | 21.3 | 18.1 | 95 | 70 |
| Fat (saturated) (g) | 5.06 | 4.30 | ||
| Fibre (g) | 2.22 | 1.89 | ||
| Sodium (mg) | 170 | 144 | ||
| Salt (equivalent) (g) | 0.43 | 0.36 | 7 | 5 |
| Per Portion | Per 100g | RDA | |
|---|---|---|---|
| Vitamin A (µg) | 4238 | 3603 | 800 |
| Vitamin B-12 (µg) | 50.7 | 43.1 | 1 |
| Vitamin B-6 (mg) | 0.63 | 0.53 | 2 |
| Vitamin C (mg) | 40.9 | 34.8 | 60 |
| Vitamin D (µg) | 2.80 | 2.38 | 266 |
| Vitamin E (mg) | 1.33 | 1.13 | 10 |
| Zinc (mg) | 2.93 | 2.49 | 15 |
| Calcium (mg) | 24.6 | 20.9 | 800 |
| Folate (mcg) | 139 | 118 | 200 |
| Iron (mg) | 5.27 | 4.48 | 14 |
| Magnesium (mg) | 43.1 | 36.6 | 300 |
| Niacin (mg) | 10.4 | 8.87 | 18 |
| Pantothenic acid (mg) | 3.64 | 3.09 | 6 |
| Riboflavin (mg) | 2.19 | 1.86 | 1.6 |
| Phosphorous (mg) | 259 | 220 | 800 |
| Thiamin (mg) | 0.27 | 0.23 | 1.4 |
This recipe is:
Citrus free
Corn-free
Egg free
Gluten free
Peanut free
Shellfish free
Wheat free
What the text colours mean:
- Low in fat
- High in fibre
- Rich source
- Known source
This recipe is estimated to provide the nutritional content shown alongside.
The following ingredients were not included in the calculations because their contribution to nutrition is negligible seasoning, fresh sage or unavailable
IMPORTANT: You should consult a doctor before making any significant dietary changes. The information presented here or made available through this website is intended as a guide to help you plan a healthy diet. It is not intended to replace or substitute for the services of trained health professionals.
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