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Lamb liver with caramelised onions & grapes

  • Author: Irena Macri
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 mins
  • Yield: 2 1x


Cook’s notes: You can use chicken livers instead of lamb livers and white grapes instead of red or black. Feel free to serve with an alternative side of green vegetables.



  • 2 lamb livers (more of you like a bigger portion)
  • 1 tablespoon butter or ghee
  • 1 large red onion, sliced
  • ½ teaspoon sea salt
  • 15 black grapes
  • 1 tablespoon lemon juice
  • 1 teaspoon Worcestershire sauce (optional)
  • Pinch of sea salt
  • Pinch of black pepper
  • Ghee or coconut oil for cooking

For spinach

  • ½ teaspoon butter
  • 1 garlic clove, finely diced
  • 34 handfuls of baby spinach
  • juice of ½ lemon


  1. Remove any veins from the liver slices, pat the meat dry with kitchen paper and lightly season with salt and pepper. Set aside to come to room temperature.
  2. Heat butter in a small saucepan and sauté the onion with sea salt for about 1 minute, stirring frequently. Cut 10 of the grapes in half and add to the onions. Stir and cook on medium heat for 2-3 minutes. Squeeze the juice from the other 5 grapes into the onion, add Worcestershire sauce and lemon juice and a little more butter. Stir and cook for a further minute or two, until caramelised and slightly thickened. Set aside.
  3. Preheat a dollop of ghee or coconut oil in a frying pan until hot. Add the lamb livers and cook for 2 minutes on each side on high heat. Remove and rest.
  4. Add the butter and garlic to the same frying pan and stir through for 20-30 seconds. Then add the spinach and lemon juice and cook until slightly wilted. Serve lamb livers over spinach with onion and grapes scattered on top.


  • Serving Size: 1
  • Calories: 400
  • Fat: 18
  • Carbohydrates: 21
  • Fiber: 2
  • Protein: 36
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