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Lamb's fry Persillade


  • Gently heat a thin layer of oil in a heavy-bottomed pan. Then lightly flour the liver, season and briefly cook (in 2 or 3 lots) to seal, in one layer. Remove and set aside.
  • Pour off most of the oil from the pan and add a little fresh oil, if needed. Add the onion and garlic and gently saute. Then add the stock, lemon juice, butter and seasonings. Mix well, add the parsley and cook until reduced.
  • Lightly toss the leaves with a little oil, balsamic and seasonings. 
  • Return the liver to the pan and briefly cook.
  • Then arrange the liver on individual plates, top plenty of the sauce and serve with a mound of the salad alongside.


  • olive oil
  • 8 thickish slices lamb's fry (liver)
  • plain flour
  • sea salt & freshly ground pepper
  • ½ red onion, finely chopped
  • 1-2 garlic cloves, crushed
  • 250 ml chicken stock
  • a good squeeze of lemon juice
  • a good dollop of butter
  • 3 tbsp chopped parsley
  • a selection of salad leaves
  • balsamic vinegar

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
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    1 cup250 ml
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