Recipe by nitko
Lamb liver is usually regarded as meat surplus or just trash. But whoever tries lamb liver will change this unjust bias. (You can try this meal with pork or veal liver, but it is not so good). This is very simple BBQ recipe.
Top Review by UmmBinat
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 recipe#79179 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 recipe#418082 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 recipe#383990 cut a bit chunkier using vindalia onions which we mixed into our rice. Squeezed some fresh lemon on top. A much needed recipe.
- 600 g lamb liver
- 2 cups milk
- 1 tablespoon salt
- 1 tablespoon pepper
- 2 tablespoons olive oil
- 1 garlic clove
Directions See How It's Made
- Cut liver into 1 cm thick stakes, removing small veins. Soak liver in milk for 1 hour.
- Drain the milk dry with paper towel, soak in oil and put on fire. Livers are done when they are rose inside.
- Salt after otherwise livers will be hard. Serve with fresh cut onion rings.
- At the end, just pour over some olive oil over the livers and add some minced garlic.