Lamb's Liver with Red Wine Gravy & Garlic Mash

Ingredients

Contains: milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 500g floury potatoes, peeled and cut into large chunks
• 25g butter, plus extra for frying and glazing
• 1 garlic clove, crushed
• 100ml milk
• 2 large or 4 small slices lamb's liver, about 300g in total
• 2 tbsp plain flour, well seasoned
• 150ml red wine
• 200ml lamb stock
• sprig rosemary
• buttered greens, to serve

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Put the potatoes in a pan of boiling water, simmer for about 15 minutes until tender, then drain well.

2. Mash the hot potatoes with the milk, crushed garlic and some of the butter until smooth, and keep covered in a warm pan.

3. Season the flour well. Lightly coat each slice of lamb's liver in the flour, shaking off any excess.

4. Melt a little butter in a frying pan over medium-high heat. Fry the liver for 1 to 2 minutes per side until cooked through to 145°F (63°C), then rest on a plate for 3 minutes.

5. Add the red wine and rosemary sprig to the same pan and bubble over high heat for 2 to 3 minutes, scraping up the juices.

6. Pour in the lamb stock, simmer for 4 to 5 minutes until slightly thickened, then remove the rosemary and stir in any resting juices from the liver.

7. Meanwhile, steam or boil the greens for 3 to 4 minutes until just tender, then toss them in a little butter.

8. Spoon the garlic mash onto plates, top with the liver, pour over the red wine gravy and serve with the buttered greens.