Merguez spiced Lambs liver on Sourdough Toast

This will make a good lunch or tasty snack, just adjust the amounts to suit

Using sourdough bread for your toast with this recipe will greatly enhance the flavor, but ordinary bread will do if that’s all you have .




300g fresh lamb’s liver, thinly sliced

½ a medium onion,thinly sliced

2 tsp  coriander seeds ground

1- ½ tsp caraway seeds ground

1 tsp ground cumin

½ tsp of smoked paprika

A pinch of cayenne pepper2-3 garlic clove, finely sliced

½ tbsp olive oil

knob of butter

Salt and black pepper


Mix all the liver and onion and spices in a bowl with the garlic and the oil. get your hands in there and massage the liver, then cover and leave for 20 minutes.

Put a large frying pan on a high heat. When it’s good and hot, add the knob of butter and then the liver mixture, making sure it’s well spread out. Let the liver sear for about 1 minute, then give it a good stir or toss and cook for a minute or so more.

Season, then serve straight away onto toasted sourdough trickling any juices from the pan over the toast

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