Lamb Liver Recipe

Prepare the liver

Rinse the lamb liver quickly under cold water and pat dry with paper towels. Trim away any visible membranes, connective tissue and large sinews. Slice the liver into 1 cm to 1.5 cm thick slices (about 8–10 slices from 500 g).

Soak option to mellow flavor (optional)

If desired to reduce metallic flavor, place sliced liver in a bowl of milk for 20–30 minutes, then drain and pat dry thoroughly before dredging. (If you soak, account for extra time.)

Season and dredge

In a shallow dish combine the flour, sea salt, black pepper and paprika. Lightly toss each liver slice in the seasoned flour to coat evenly, shake off excess, and set on a tray while you prepare the pan.

Slice the onions and mince garlic

Peel and thinly slice the onions into half-moons about 3 mm thick. Peel and thinly slice or finely mince the garlic. Roughly chop the parsley and mint (if using). Cut the lemon in half; reserve one half for juicing and slice the other half into wedges for serving.

Caramelize the onions

Heat a large heavy skillet over medium heat. Add 1 tablespoon of olive oil and 15 g (half the butter). When the fat is shimmering, add the sliced onions, a pinch of salt, and cook, stirring occasionally, until softened and golden-brown, about 12–15 minutes. If onions brown too fast, lower heat. When onions are nearly done, add the minced garlic and cook 30–60 seconds more. Remove the onions and garlic to a bowl and keep warm.

Pan-fry the liver

Return the skillet to medium-high heat and add the remaining 1 tablespoon olive oil and remaining 15 g butter. When butter foams and is hot but not burnt, add the dredged liver in a single layer without crowding (work in two batches if needed). Cook each side 1.5–2 minutes for medium (edges firm, center slightly pink) or 2.5–3 minutes per side for well done. Resist the urge to move slices constantly; let a golden crust form. Transfer cooked slices to a warm plate and tent lightly with foil so they rest for a few minutes.

Deglaze and finish

With the pan still hot, reduce heat to medium and add the red wine or sherry vinegar (1 tsp) and the juice of half the lemon to the pan to deglaze, scraping up browned bits with a wooden spoon. Add the caramelized onions back to the pan and stir to coat in the brightened pan juices. Taste and adjust seasoning with a little more salt and pepper if needed. Stir in the chopped parsley and mint, reserving a small amount for garnish.

Arrange the warm liver slices on a serving platter or individual plates. Spoon the onion-herb mixture over the top and drizzle any pan juices. Squeeze a little extra lemon juice over the liver to taste and garnish with remaining parsley or microgreens. Serve immediately with crusty bread or warm pita to soak up juices.