Chargrilled lamb’s liver with carrot salad

18th July 2016 - Recipes

Quick recipe finder Chargrilled lamb’s liver with carrot salad

By From Ready Steady Cook


For the chargrilled liver

For the carrot salad



  1. For the liver, heat a griddle pan until hot. Rub the liver with the oil and season with salt and freshly ground black pepper. Chargrill on both sides for about 2-3 minutes, or until just cooked through.

  2. For the carrot salad, using a mandoline, shred the carrots into long strips. Whisk the olive oil, orange zest and juice and chives together in a small bowl, then pour over the carrots and stir.

  3. To serve, place the liver on a bed of the carrot salad on a serving plate.

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This recipe is from…

Ready Steady Cook

Ready Steady Cook

Episode 19


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