Lambs liver recipe

mardatha

Ang, these recipes are great and I marked that site ! Meritaten, I have no food processor but hopefully others will like that recipe too

chinagirl

I just slice my Pig or Lamb's liver and fry in hot oil with onions. Only takes a few minutes on each side, rather like steak. I don't bother cooking it in a slow cooker, as seems a bit too intense for such succulent, tasty meat. Serve it with mash potato and baked beans... yummy !!

kochi1

We used to have Albanian liver in Turkish restaurants which makes a nice change, you could do it as part of a meze meal one night

olive oil, for shallow frying
2 Tbsp flour
salt and ground black pepper
2 Tbsp chilli flakes
9 oz lamb’s liver, diced
1 bunch spring onions, chopped
2 Tbsp chopped fresh parsley
Heat the oil in a large fying pan. Place the flour in a bowl and stir in some seasoning. Dip each piece of liver in the flour, shake off the excess, and fry in the pan and add chilli flakes. Turn occasionally for even coloring. Do not overcook as this would harden and dry the liver.
Drain, place in a warm serving dish, and garnish with spring onions and parsley.

shammyjack

The only liver I would slow cook is Ox liver and even then I would seal it in hot fat or oil first, the worst dish in the world is dry liver !

Pigs Liver ( my preference ) or Lambs liver I would fast fry in a very hot frying pan for only a couple of minutes to seal in the juices and eat it Pink !


shammy

Bronnie

shammyjack wrote: »

T
Lambs liver I would fast fry in a very hot frying pan for only a couple of minutes to seal in the juices and eat it Pink !


shammy

I agree, I would cook it a little longer than pink, but that's the only way to cook and eat liver to my mind too...... tender and juicy.

Had one too many of my mum's cooked-to-death liver casseroles as a child I think ( where's the chewing-it-up-spitting-it-out-and-hiding-it-under-the-mash smiley??)

shammyjack

Bronnie wrote: »

I agree, I would cook it a little longer than pink, but that's the only way to cook and eat liver to my mind too...... tender and juicy.

Had one too many of my mum's cooked-to-death liver casseroles as a child I think ( where's the chewing-it-up-spitting-it-out-and-hiding-it-under-the-mash smiley??)

Memories are like the corners of my mind !


LOL

sandraroffey

i love lambs liver. here is how i do it:

try and cut it quite thin, if not, doesnt metter. thats just how i like it.

coat in seasoned flour and fry quickly in a lsittle oil and butter on each side with some sliced onions. dont cook it through, just seal it so VERY quick. add beef stock and bring to boil stirring gently. it should thicken nicely by itself. simmer for just a very short time. over cooking WILL make it tough. thats it.

if you have any to spare, add a splash of red wine with the stock.

and i freeze it often just warm it through in a saucepan; again dont overdo it. it wont be as tender as the first made batch but will still be good.

mardatha

I do like it dipped in flour and fried for 2 mins each side, still pink in the middle. That's how we usually have it, but he needs it more iron in his diet (pernicious anaemia) so I try to make it twice a week and thought we might get bored. I will try one fancy casserole with wine and see how that goes, ta everybody

zippychick

ive merged this with the lambs liver thread

landgirl100

"he needs it more iron in his diet (pernicious anaemia)"

mardatha, I just wanted to point out that pernicious anaemia is caused by a lack of vitamin B12, not iron. B12 is found in liver, but you have to eat it raw!