Croatian BBQ Lamb Liver
photo by nitko
- Ready In:
- 1hr 20mins
- 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.
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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 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.