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Quick Lamb Liver

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  • Quick Lamb Liver

    I have a 1lb of grass fed lamb liver. Anyone simply cut it up and cast iron it with seasoning ?
    My goal is a simple quick meal rather than the 15 ingredient recipes I find online.
    I would like to hear which seasonings you use for it. Thanks much in advance

  • #2
    I don't know about lamb liver but I just bought some fresh chicken livers I am wrapping in bacon and frying tonight. It's not my recipe but is in the quick and easy PB cookbook. According to instructions, fry the livers in a little oil until almost cooked, then wrap in bacon and fry until bacon is crisp. 2 ingredients I think is as simple as it comes
    Karin


    Created by MyFitnessPal.com - Free Calorie Counter

    What am I doing? Depends on the day.

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    • #3
      I chop it into bite size pieces and coat it in heaps of paprika, cumin, garlic, olive oil, salt and pepper. Let it sit in the fridge for an hour then quickly fry in loads of butter so they are brown on the outside but still a bit pink in the middle. Serve with raw or fried onions onions and fresh parsley and some lemon juice if you have it.

      If you have greek yogurt to pile on top it's even better.

      Yum.

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      • #4
        Lamb Liver in Mint/Garlic Marinade (link)

        marinate for 30 minutes

        serves 2 well or 4



        500 g. lamb liver (or beef or chicken liver - also very good with beef filet or chicken slices)

        for the marinade:

        1-1/2 T. fresh minced mint

        3-4 garlic cloves

        1-2 T. olive oil

        salt

        +- 1/4 t. pepper



        optional: extra chopped mint to garnish



        Cut liver into 1-1/2 cm. slices and soak in cold salt water for 20 minutes. Remove and blot dry. Cut into 3 to 4 cm. pieces. In a small deep bowl, place the liver pieces and the rest of the ingredients. Toss gently until evenly coated and allow to sit covered for 30 minutes.



        Use an ungreased grilling pan to grill the pieces briefly + - 1 minutes per side. Test a piece to insure a slightly pink inner colour. Use tongs to turn. Garnish, if you like, with more chopped mint.

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        • #5
          Cut into slices and pan fry. Easy and very yum!
          For variation, sprinkle with cayenne pepper, cumin, coriander, Cajun spice mix, whatever takes your fancy.

          Serve with salad greens and maybe a mint yoghurt sauce.
          Paul
          http://www.pjgh.co.uk
          http://www.livingintheiceage.co.uk

          "... needs more fish!"

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