Clay Pot Slow-cooker lamb's liver, bacon and onions

A customer recently requested a lamb liver recipe, which we haven’t covered yet. This recipe looks absolutely delicious! I’ve adapted it for the Vitaclay clay pot, and I’m excited to try it myself. It sounds fantastic—can't wait to dig in!

Ingredients:

• 2 tbsp unsalted butter
• 4 smoked back bacon, cut into strips
• 1 lb. or 450g pack sliced lamb’s liver
• 3 tbsp plain flour​
• 1 onion, thinly sliced
• 2 cups beef stock or 500ml
• 1 tsp Worcestershire sauce
• 1 bay leaf​
• mashed potato and peas, to serve (optional)

Directions:

1. Heat a sauce pan over medium heat and melt half the butter. Fry the bacon for 3-4 minutes until crispy. Remove with a slotted spoon and set aside on kitchen paper.

2. Pat the livers dry, then toss with 2 tablespoons of flour and plenty of seasoning. Shake off any excess flour, then cook the livers in the bacon fat over medium heat for 1-2 minutes on each side until browned. Set aside.

3. Add the remaining butter to the pan, then sauté the onion over medium-low heat for 8-10 minutes until lightly golden. Stir in the bacon and liver.

4. In a small bowl, mix the remaining flour with 2 tablespoons of stock. Transfer the liver mixture to the Vitaclay Clay Pot Cooker. Pour in the remaining stock, Worcestershire sauce, bay leaf, and the flour paste. Stir well to combine. 

5.Set the clay pot slow cooker to the STEW or FAST setting, to cook for 30-40 minutes or until the liver is tender and the sauce is silky. Serve with mashed potatoes and peas, if desired.

Check out MOROCCAN LAMB OR BEEF LIVER TAGINE

Health Note:

 Lamb liver is especially rich in highly bioavailable heme iron, B vitamins, vitamin A, and selenium.

Lamb organs offer a rich array of nutrients, including protein, iron, zinc, and vitamins A and B12, while being low in saturated fat and calories. Here’s a look at some of their health benefits:

1.  Protein: Lamb organs are a great source of protein, which is vital for building and repairing tissues. For example, a 3.5-ounce serving of lamb liver provides approximately 20 grams of protein.
2. Iron: These organs are rich in iron, essential for red blood cell production. A 3.5-ounce serving of lamb liver delivers about 20% of the Daily Value (DV) for iron.
3. Zinc: Lamb organs also provide zinc, crucial for immune function. A 3.5-ounce serving of lamb liver offers about 50% of the DV for zinc.
4. Vitamin A: Lamb organs are an excellent source of vitamin A, important for vision, skin health, and immune support. A 3.5-ounce serving of lamb liver provides nearly 100% of the DV for vitamin A.
5. Vitamin B12: These organs are high in vitamin B12, which supports energy production and nerve function. A 3.5-ounce serving of lamb liver also delivers around 100% of the DV for vitamin B12.

In addition to these nutrients, lamb organs contain beneficial compounds like conjugated linoleic acid (CLA) and glutathione. CLA is a fatty acid with potential anti-cancer and anti-inflammatory properties, while glutathione is an antioxidant that helps protect cells from damage.

Incorporating lamb organs into your diet can be an excellent way to boost your nutrient intake. However, it’s important to be mindful of their cholesterol and saturated fat content. If you have concerns about cholesterol, you may want to moderate your consumption of lamb organs.

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Recipe and image courtesy of realfood.tesco.com