, Step by step

Moroccan spiced lamb’s liver with onion marmalade and Puy lentils

Mark Stower, Director of Food and Service.

Preparation Time: 10 mins

Cooking Time: 20 mins

Serves: 4


  • Step 1

    Mix the cumin seeds, paprika, ground anise, ground cumin and ground turmeric together.

  • Step 2

    Season the lamb’s liver with the mixed spices and pass through seasoned flour. Leave to one side on a tray.

  • Step 3

    Cook the baby spinach leaves for 2 minutes, and plunge into cold water to stop the cooking. Squeeze all the moisture from the leaves and keep to one side.

  • Step 4

    Add 15ml of olive oil into a saucepan and sauté the chopped onion and crushed garlic without colour. Add the spinach and cooked lentils and heat through for 1 minute.

  • Step 5

    Take off the heat and add the yoghurt and finely chopped mint. Season with salt and pepper.

  • Step 6

    Heat the remaining 25ml of olive oil in a non-stick frying pan and quickly fry the slices of lamb’s liver, leaving them a little pink.

  • Step 7

    Place the spinach and lentils on a plate along with 2 slices of liver and a generous dollop of onion marmalade.


Mark’s tasty recipe provides an interesting twist on the traditional fried liver and the choice of ingredients means that this dish is packed full of nutrients and is relatively low in fat.

The whole dish is especially high in iron, as the liver, spinach and lentils are all rich in this mineral. Interestingly though, the body is more easily able to absorb and use the iron in the liver than it is from the vegetable sources.

Just one note of caution – because liver is extremely rich in vitamin A, if you are pregnant or planning to have a baby, then you need to avoid liver altogether, as too much vitamin A can be damaging to the developing baby.

The spicy coating and the lovely spinach and puy lentil casserole would also work well with some skinless and boneless chicken breasts if you want to try an alternative to the liver.