John Myers
Roasted Lamb Liver on Bed of Spinach, Potatoes and Pumpkin with Caramelized Onions
The perfect roasted lamb liver on bed of spinach, potatoes and pumpkin with caramelized onions recipe with a picture and simple step-by-step instructions.
- 5 piece Lamb liver
- 1 kilogram Potatoes
- 300 g Fresh spinach
- 1 piece Onion
- 2 piece Clove of garlic
- 1 piece Pumpkin
- 2 piece Carrots
- 4 piece Red onions
- 2 tablespoon Sugar brown
- 200 Milliliters Red wine
- 2 teaspoon Balsamic vinegar
- Salt
- Pepper
- Cut the onions into slices, fry them in a little 1 tablespoon of butter and 2 tablespoons of olive oil, pour the red wine over them, add the sugar and simmer. After 20 minutes, season with balsamic vinegar and salt to taste.
- Then boil the potatoes and prepare a mashed potatoes with milk and butter. Then sweat the onion and garlic, add the spinach and let it soften. Puree everything and stir in a large spoonful of potatoes.
- Cut the pumpkin and carrots into small pieces, cook until soft, puree and stir in a large spoonful of potatoes.
- Sear the liver all over and season with salt and freshly ground pepper.
- Arrange the spinach, mashed potatoes and pumpkin mash on a plate, add the liver, pour the caramelized onions over the liver and serve immediately.
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