Chargrilled lamb's liver with carrot salad

Prep time less than 30 mins

Cook time less than 30 mins

Serves 1

From Ready Steady Cook

Method

For the liver, heat a griddle pan until hot. Rub the liver with the oil and season with salt and freshly ground black pepper. Chargrill on both sides for about 2-3 minutes, or until just cooked through.
For the carrot salad, using a mandoline, shred the carrots into long strips. Whisk the olive oil, orange zest and juice and chives together in a small bowl, then pour over the carrots and stir.
To serve, place the liver on a bed of the carrot salad on a serving plate.

2 large carrots, peeled

2 tbsp chopped fresh chives

Â½ orange, zest and juice

salt and freshly ground black pepper

3 tbsp olive oil

1 tbsp olive oil

100g/3Â½oz lamb's liver, cut into two pieces

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