What you'll need:

  • 2 tbsp beef stock
  • 4 tbsp balsamic vinegar
  • 450g lamb’s liver, sliced
  • 150g smoked bacon, diced
  • 2 diced shallots
  • Small handful parsley, finely chopped
  • 2 little gem lettuce, halved
  • 1 tbsp olive oil
  • 2 large mushrooms, sliced
  • 60g butter
  • flour
Serves: 4
Time: 30 minutes



Mix the shallot, parsley and garlic together in a bowl and put to one side.


In a frying pan, fry the bacon in the oil for about 3 minutes, before adding the lettuce (cut side down, so they soak up the bacon fat) and the mushrooms, and cooking for 15 minutes.


In a separate pan, start melted the butter. Season some flour with plenty of salt and pepper, then dredge the sliced liver through the flour, and fry in the butter for 3 minutes on one side, and a further minute on the other. Remove from the pan, and put to one side.


In the same pan, add a little more butter and the balsamic vinegar. Deglaze the pan by heating the vinegar and scraping up all the browned bits, before adding the stock and stirring well. Continue to cook until nicely thickened, and season to taste.


Serve the lamb’s liver on a bed of the braised lettuce, mushrooms and bacon, with a generous serving of the sauce, and topped with the fresh shallot mixture.

For this dish, we'd go for a deliciously blended wine made up of Italy's famous Nebbiolo and the ever-popular Pinot Noir. Moondarra Studebaker V2 Pinot/Nebbiolo is a beautiful wine to pair this dish with.

There you have it -- an easy recipe for Lamb's Liver in Balsamic Gravy! Delicious!

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