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Thank you for this. I was trying lamb liver for the first time both cooking and eating it. DH had it before. Beef liver was so much stronger and this was a good recipe that I used in combination with a few other tips found on the internet. I soaked the lambs liver which was already chopped in 2 % milk for almost 2 hours (supposedly this takes some of the strong flavour out) 1 hour was on the counter. I like this recipe because everything it says to do is important. I patted them dry and sprinkled a little Baharat Aka Middle East Mixed Spices - the Real Mix to give it some Iraqi flavour (it didn't really do much I think) I also did them in a bit of sweet butter (unsalted) and olive oil as per http://www.livestrong.com/article/467862-how-to-cook-lamb-liver/ in my cast iron frying pan adding a bit of crushed garlic to the pan for each batch when almost done. I sea salted and freshly ground peppered afterwards as per this recipe. We had this over Rice With Onion (Mashkoul) along with plum tomatoes charred like Iranian style with the rice. Putting them on a skewer under broil with an X cut into the tops turning part way through. For the recommend onion I made Cucumber, Tomato and Red Onion Salad cut a bit chunkier using vindalia onions which we mixed into our rice. Squeezed some fresh lemon on top. A much needed recipe.