The richness of grilled liver is perfectly complimented by a mix of sautéed courgette, tomato and aubergine.


  • 200g lambs liver

  • 100g minced lamb

  • 1 egg

  • 60g white onion, sliced

  • 3 new potatoes, sliced, skins on

  • 60g courgette, diced

  • One plum tomato, diced and pulp reserved

  • 30g aubergine, diced

  • ½ tbsp fresh parsley, chopped

  • 1 clove garlic, chopped

  • ¼ tsp ground coriander

  • Large knob butter to fry

  • Splash Worcester sauce

  • Olive oil for frying


  • 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.

Nutritional information

Nutritional analysis per serving (1 servings)

  • Energy 2096kj
  • Fat Total 181g
  • Saturated Fat 50g
  • Protein 70g
  • Carbohydrate 52g
  • Sugar 8g
  • Sodium 292mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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