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Manx Lamb Liver and Onions
Manx Lamb Liver and Onions is a traditional Manx recipe (from the Isle of Man) for a classic dish of lamb liver and onions with bacon in a stock-based gravy with mustard. The full recipe is presented here and I hope you enjoy this classic Manx version of: Manx Lamb Liver and Onions.
prep time
15 minutes
cook time
20 minutes
Total Time:
35 minutes
Additional Time:
(+over-night pressing)
Serves:
4–6
Rating: 
Tags : British RecipesManx Recipes
A traditional recipe brought up to date. And a dish, once out of favour, that's gaining in popularity as the cost of living gets out of hand.
Ingredients:
8 slices Manx lamb liver (around 500g)
5 rashers streaky bacon
1 large onion sliced
2 tbsp plain flour
1 tsp dried sage
1 tbsp olive oil
2 tbsp Dijon mustard
Knob of butter
300ml lamb or beef stock
Small bunch of fresh parsley, chopped
Method:
Place a non-stick frying pan over medium heat add the bacon and cook until crispy (about 8–10 minutes). Remove the bacon at this point and set aside.
Trim the liver then remove any veins and tubing and wash thoroughly. Pat dry with kitchen paper.
Crumble the sage into the flour, mix well then use this mixture to dust the liver slices.
Add the oil to the pan and mix with the bacon fat. Add the liver and brown for about 2 minutes per side. Remove from the pan and set aside. Add the onion to the oil remaining in the pan and fry until soft and golden brown (about 2 minutes).
Stir in the stock and mustard, bring to a simmer and cook for 5 minutes. Now return the liver to the pan, return to a simmer and cook for 4 minutes, until done through. Season to taste with salt and freshly-ground black pepper.
Transfer to a serving plate, arrange the crispy bacon over the top. Serve accompanied by mashed potatoes and seasonal vegetables, bread and butter.
