Mashed the roasted garlic…. Peeled the boiled potatoes… Cooked up some balsamic red onions, flash fried the liver and kidneys… took some pictures… made a YouTube video and Instagram post trailer…..now is the time to share the recipe with you – my favourite time of all..!!!!
So here I am with a brand new, delicious, easy to cook, kids friendly dinner idea for a busy day!
Lamb’s liver and kidneys with honey glazed onions, roasted garlic potato mash and Balsamic Tomato Relish!
You can whip this up in about 20-30 minutes, it tastes so darn good, and you can eat it fresh out of the pan with a potato side dish, or smashed between two pieces of bread of your choice! Or (my favourite way) with Chapati. Today I am serving it with Mr Q’s favourite, roasted garlic Potato Mash.
A magical delight……!
Just give it a try.
You’ll see what I mean.
Here is the video and a recipe card for you!
Lamb's liver and kidneys with honey glazed onions, roasted garlic potato mash and Balsamic tomato salad!
Ingredients
- ..................Garlic Mash..................
- 2 medium russets or floury Potatoes
- 1/2 small head of Garlic
- 1/2 tbsp Oil
- 1/2 tbsp Butter , soften
- 1/4 cup warm Milk
- salt and pepper to taste
- .............Onions................
- 1/2 large Red Onion roughly chopped (diced if cooking for kids)
- 1 tbsp Honey
- 1/2 tbsp Malt vinegar
- 1/2 tbsp Balsamic vinegar
- A pinch of celery salt
- A pinch of cinnamon
- 1/2 tbsp oil
- Salt and Pepper to taste
- ...............Lamb's Liver and Kidneys.............
- 250 g liver, whole (unsliced) , unsliced
- 3 kidneys , cut into quarters
- 1 tbsp Garlic oil (or small garlic chopped in oil)
- 1 tbsp Butter
- 1/2 tbsp cumin
- 1/2 tbsp 5 spice powder or Garam masala
- 1/4 tbsp sumac (optional)
- 1 tbsp Sriracha sauce
- Salt and Pepper to taste
- .............Tomato Salad............
- Few cherry Tomatoes
- Few leaves of Basil , chopped
- 1 tbsp Balsamic vinegar
- 1/2 tbsp Honey
- 1/2 tbsp extra virgin olive oil
- Salt and Pepper to taste
Instructions
- Place the Potatoes in a large pan, add salt and enough water to cover. Bring to boil and simmer covered for 20-25 minutes or until Potatoes are done.
- Drizzle the garlic head with a little oil salt and pepper, cover it with foil and bake at 205°C (400f) for 20 minutes, or until soft. squeeze out the garlic, mash it with a fork and keep aside.
- Drain, peel and mash the potatoes. While the potatoes are still hot add warm milk, mashed garlic, butter, salt and pepper. Mix it well and keep it warm.
- Stir fry onions for 5 minutes in little oil, add celery salt, cinnamon, salt and pepper. Add honey and drizzle in the vinegars. keep it aside.
- The next step only takes few minutes as it is all flash frying the liver and kidneys...so it will be crispy from outside, yet tender and pink on the inside. Be careful not to over cook, use a meat thermometer if you wish.
- For the liver, heat the 1/2 tbsp garlic oil in a frying pan until fiery hot. Place the liver in the pan. Season with a pinch of cumin, sumac, 5 spice or garam masala, 1/2 tbsp Sriracha salt and pepper. Add 1/2 tbsp butter and cook for about 3-4 minutes on both sides, regularly basting and turning. Remove the liver from the pan and set it aside to rest.
- Add the kidneys to the same pan with the remaining garlic oil an d butter. Season with a pinch of cumin, sumac, 5 spice or garam masala, 1/2 tbsp Sriracha salt and pepper. Flash-fry for 2 minutes turning frequently.
- Now the tomato salad, cut cherry tomatoes to half, keep it aside. whisk olive oil, honey, balsamic vinegar and salt and pepper in a cup until smooth. Drizzle it on top of the cut tomatoes and garnish it with chopped basil.
- Assembly time, place a dollop or two of potato mash on a plate and top it with liver, kidneys and onions, drizzle the pan juices and syrup from the onions on top and serve it hot with the tomato salad. Enjoy
Hope you’re all having a wonderful week!
Sadi
❤️
