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Lambs liver and lamb kofta with ratatouille and fried egg



  • 1.

    Fry the sliced potatoes in olive oil for 7 minutes, until golden brown.

  • 2.

    In a separate pan, fry ½ the onion until golden brown, then add to the potatoes.

  • 3.

    In another pan, fry the rest of the onion and ¾ of the garlic for one minute without colouring.  Add the courgette, tomato pulp and aubergine, season with salt and pepper and cook for a further 5 minutes, stirring occasionally.  At the last minute, add the diced tomato and ½ the parsley and check the seasoning again.

  • 4.

    Meanwhile, mix the minced lamb with the coriander, ¼ of the garlic, a pinch of salt and pepper and a splash of Worcester sauce into two small patties and grill on a griddle pan for 4 minutes, turning once.

  • 5.

    Fry the lambs’ liver on the griddle pan for 3 minutes, turning once.

  • 6.

    Fry the egg in a little butter in a frying pan.  Serve on a plate with the liver, koftas and ratatouille. Melt the knob of butter, adding the rest of the parsley and drizzle over the plate.

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Andrew Graham

Chardonnay, Other Whites and Dessert Wines are the best wines to pair with Lambs liver and lamb kofta with ratatouille and fried egg.


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