Description
A quick and flavorful recipe for seared lamb liver topped with a rich onion butter glaze. Tender lamb liver is perfectly cooked in a skillet with golden caramelized onions, fresh garlic, and parsley for a savory and satisfying meal.
Ingredients
Scale
Ingredients
- 1 pound lamb liver
- 2 tablespoons butter
- 1 large onion, thinly sliced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cloves garlic, minced
- 1 tablespoon fresh parsley, chopped
Instructions
- Heat butter: Melt 2 tablespoons of butter in a skillet over medium heat, preparing the base for cooking the onions and liver.
- Cook onions: Add the thinly sliced large onion to the skillet and cook, stirring occasionally, until the onions become soft and golden brown, which enhances their sweetness and flavor.
- Season liver: While the onions cook, season the lamb liver with 1 teaspoon salt and 1/2 teaspoon black pepper evenly on all sides.
- Sear liver: Add the seasoned lamb liver to the skillet with the cooked onions. Cook the liver for about 3 to 4 minutes on each side until it is browned on the outside and cooked through but still tender on the inside.
- Add garlic and parsley: Once the liver is nearly done, add the 2 minced garlic cloves and 1 tablespoon chopped fresh parsley to the skillet. Sauté for an additional minute to infuse the dish with fresh herbal and garlic flavors.
- Serve: Plate the lamb liver and top it with the onion butter glaze from the skillet. Serve immediately while hot for the best taste experience.
Notes
- Do not overcook lamb liver as it can become tough and dry; cooking 3-4 minutes per side is ideal.
- Using fresh parsley enhances the flavor, but you can substitute with dried parsley if needed.
- You can soak the lamb liver in milk for 30 minutes before cooking to reduce its strong flavor.
- Serve with crusty bread or steamed vegetables for a complete meal.
