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Syrah/Shiraz Food Match: Lamb's liver with bacon and onions

Food matching with Syrah/Shiraz depends hugely on the style of wine so we would urge a little caution and common-sense when endeavouring to partner this noble black grape variety with your culinary feast of choice. In this instance we are recommending a rich, hearty lamb’s liver recipe which is ideal for the incoming cold-snap of weather, with a classical Old World style Syrah from the Rhône.


3 lamb's livers

7 rashers of bacon

500g potatoes

3 onions


Olive oil

Salt and pepper

Parsley leaves to serve


Bring a pan of salted water to the boil, add the potatoes and boil for 15 minutes.
Drain and set aside.

Peel and slice the onions. Heat oil in a pan over a medium-high heat, add onions and cook until soft.

Cut the bacon rashers and add to pan, reduce heat if necessary to avoid burning the onion. When the bacon is cooked remove from the pan.

Meanwhile, clean and slice livers. Sprinkle with salt and pepper on both sides and dip into a bowl of flour, to slightly dust them.

Add to the same pan and cook for a few minutes. Add the potatoes with bacon and onions and mix to combine.

Cook until liver is no longer pink in the centre and potatoes begin to brown.

Sprinkle with parsley leaves and season to taste.

Serve with: Crozes-Hermitage Comte de Raybois 2008, A. Ogier et Fils

Northern Rhône Syrahs are widely championed as being amongst the finest wines in the world and this 100% Syrah is worthy testament to their lofty reputation. The Comte de Raybois Crozes-Hermitage is a smoky, full bodied Syrah and an excellent starting point in anyone's exploration of Northern Rhône wines and this is the perfect accompaniment to the gamey, rich lamb’s liver and bacon. 
Main Image by Girl Interrupted Eating 

Written by: Ben Moss

Ben Moss 


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