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{{#seo:
|title=Liver with a mustard and lime sauce a beef recipe
|titlemode=replace
|keywords=#liver #lime #liverwithamustardandlimesauce #butter #mustard #limejuice #lockandlock #boil #plainflour #vegetablestock #stock
|hashtagrev=032020
|description=We use a lot of liver and are always looking for new way to serve it. This recipe took my fancy
}}
We use a lot of [[Liver|liver]] and are always looking for new way to serve it. This recipe took my fancy.
{{recipesummary
|TotalCalories = 565
|PortionCalories = 141
|DatePublished=21st January 2013
|Author=Chef
|Servings = Serves 4
|Difficulty = 1
|TotalTime = 20 minutes
|PrepTime = 15 minutes
|CookTime = 5 minutes
|Image = [[Image:Liver with a mustard and lime sauce recipe.jpg|middle|none|alt=Electus]]

}}
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====Best recipe review====

''Lovely Lime!''

4.3/5 

Tangy, with a bit from the mustard.

 [[User:TheJudge|The Judge]] 
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[[Image:Coat with seasoned flour.jpg|thumb|300px|right|Quickly coat with flour]]
{{RecipeIngredients
| 450g (1 lb) lambs [[Liver|liver]], '''thinly sliced'''
| 3 tablespoons of [[Plain flour|plain flour]]
| [[Sea Salt|sea salt]] and [[Freshly ground black pepper|freshly ground black pepper]]
| 25g (1 oz) [[Butter|butter]]
| 1 tablespoon [[Vegetable oil|vegetable oil]]
| 1 tablespoon [[wholegrain]] [[Mustard|mustard]]
| [[Zest]] and [[Juice|juice]] of 1 [[Lime|lime]]
| 150 ml (1/4 pint) [[Beef Stock|beef stock]] or [[Vegetable Stock|vegetable stock]]
| 2 teaspoons of [[Worcestershire sauce]]
| Slices of [[Lime|lime]] to garnish
}}
===Method===

{{RecipeMethod
| Trim the [[Liver|liver]] of any veins and membranes
| Season the [[Flour|flour]] with [[Salt|salt]] and [[Pepper|pepper]] and place in a [[Lock and Lock]] type box
| Add the sliced [[Liver|liver]], cover with the lid and shake like mad for 15 seconds to season the liver - ''see example picture''
| Heat the [[Oil|oil]] and [[Butter|butter]] until if foams and quickly [[Brown|brown]] the [[Liver|liver]] for 1 minute a side - reserve and keep warm.
| Add the [[Mustard|mustard]], [[Lime juice|lime juice]], [[Lime zest|lime zest]] and the [[Stock|stock]]. Bring to the [[Boil|boil]], stirring to release any goodness stuck to the base of the pan - [[Simmer|simmer]] vigorously until reduced and thickened.
| Add the [[Liver|liver]] back to the pan so it is well coated with the [[Sauce|sauce]] and serve immediately.
}}
===Serving suggestions===
Serve with slices of [[Lime|lime]] and [[Mashed potatoes|mashed potatoes]] or if in season, [[Squash mash|squash mash]].
===Variations===
Use [[Calves|calves]]' [[Liver|liver]] instead of lambs liver
===Chef's notes===
The liver cooking time will depend on how thinly you slice it. Check that it is to your liking before it is reserved as it won't cook much more in the sauce.

If like me, you forget to buy a [[lime]], use a few tablespoons of that handy stand-by, bottled [[lime juice]].
{{RecipeLine}}
[[Category:Recipes]]
[[Category:Beef recipes]]
[[Category:Lamb recipes]]
[[Category:Main courses]]
[[Category:Meat recipes]]
[[Category:Offal recipes]]
[[Category:Pan fried]]
[[Category:Unusual recipes]]

<code 'hashtagrev:12032020'>[[Special:Search/liver|#liver]] [[Special:Search/lime|#lime]] [[Special:Search/liverwithamustardandlimesauce|#liverwithamustardandlimesauce]] [[Special:Search/butter|#butter]] [[Special:Search/mustard|#mustard]] [[Special:Search/limejuice|#limejuice]] [[Special:Search/lockandlock|#lockandlock]] [[Special:Search/boil|#boil]] [[Special:Search/plainflour|#plainflour]] [[Special:Search/vegetablestock|#vegetablestock]] [[Special:Search/stock|#stock]]
</code>

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