Quick recipe finder Chargrilled lamb’s liver with carrot salad

Preparation time

less than 30 mins

Cooking time

less than 10 mins

Serves

Serves 1

Recommended by

2 people

By Garrey Dawson From Ready Steady Cook

Ingredients

For the chargrilled liver

• 100g/3½oz lamb’s liver, cut into two pieces
• 1 tbsp olive oil
• salt and freshly ground black pepper

For the carrot salad

• 2 large carrots, peeled
• 3 tbsp olive oil
• ½ orange, zest and juice
• 2 tbsp chopped fresh chives

How-to-videos

Method

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.

How-to videos

Zesting citrus fruit

This recipe is from…

Ready Steady Cook

Episode 19

BBC Two

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