One Pot Lambs Liver Recipe

Traditionally in the UK we cook lambs liver in a gravy with onions and mushrooms and serve it with mashed potatoes, sometimes with vegetables like peas on the side.

Eating lambs liver in gravy with potatoes is very tasty, however after eating Chefs one pot lambs liver recipe you will have a new way of cooking liver on your menu because I guarantee that the taste is amazing.

Unlike some other meats, when lambs liver is cooked and stewed it flavours the liquid in such a fabulous way that you do not need to add stocks or other flavouring to it, just vegetables and salt are fine.

Chef uses corn spaghetti in this recipe as the texture and flavour is slightly different than using wheat spaghetti, this lambs liver recipe is gluten free.

Lambs liver is packed with B Vitamins including Vitamin B12 and Iron.
Chef uses pak choi but any type of cabbage leaves will work in this tantalizing dish.

This one pot lambs liver recipe is packed with flavour, every single ingredient compliments the dish so very well, the textures are fantastic.

Ingredients for Jeenas Kitchen lambs liver recipe

1 Pack Lambs Liver
Handful Corn spaghetti (broken in half)
Bunch Pak choi (stalks cut into strips, leaves sliced)
1-2 Carrots (strips)
1 Onion (sliced)
1 Large flat mushroom (halved, sliced)
1-2 Garlic cloves (crushed)
1 Cup of water
Salt to taste

Picture of corn spaghetti.

How to cook lambs liver recipe with pasta

Take a large pan and gently fry the carrots and onions for a few minutes.

Add the liver.

Stir often and brown the lambs liver.

Add the garlic, stir well.

Add the cup of water.

Bring to the boil and simmer for 5-10 minutes.

Add the pak choi stalks.

If the liver pieces are too big chop at them with your spatula and they will break easily.

Add mushrooms and corn spaghetti.

Chop at the corn spaghetti using a spatula and a fork to prevent sticking.

Keep simmering until the liver and corn spaghetti are cooked.

A few minutes before your lambs liver is cooked add the pak choi leaves and season with salt.

Your delicious and healthy lambs liver recipe is now ready to serve.

Enjoy.

To see more tasty dishes using lamb see Chefs lamb recipes index page for more step-by-step recipes.

Roasted Vegetables Recipe

My roasted vegetables recipe is so very easy to cook.

The selection of vegetables I use in my roasted vegetables recipe compliment each other really well. The marinade I pour over the vegetables gives the vegetables such a delicious flavour when roasted in the oven.

You can eat this roasted vegetables recipe on its own or with your favourite chilli sauce or you can use this recipe as an accompaniment to a meat or fish dish.

I cooked these tasty roasted vegetables with my oven baked salmon recipe and the match was perfect.

Ingredients for Jeenas Roasted Vegetables Recipe
1 Sweet Potato
1 Onion
1 Green Pepper/Capsicum
1 Red Pepper/Capsicum
3-4 Carrots
Handful Cherry Tomatoes
1-2 Medium Tomatoes

For the Marinade
1 tsp Paprika
1/2 tsp Kalonji Seeds
Pinch Dried Basil
Pinch Dried Thyme
Large Pinch Dried Chives
Few Drops Lemon Juice
Olive Oil (approx 5 Tbsp)
(Chilli powder or chilli flakes can be added if desired)

Picture of marinated fresh carrot.

Picture of marinated fresh tomato.

Picture of marinated fresh peppers.

How to make Jeenas Roasted Vegetables Recipe

Peel and chop the vegetables up into similar sized pieces.

Place onto a large baking tray.

Mix all of the marinade ingredients together.

Pour the marinade all over the vegetables.

Cover with tin foil.

Place into a hot oven at 180C for 20 minutes. Take the tray out of the oven and remove foil, place back into the oven for another 10 minutes or until the roasted vegetables are cooked.

Sprinkle roasted vegetables with salt and pepper and serve.

See Jeenas Baked Salmon Recipe to eat along side these delicious roasted vegetables.