Description
This Seared Lamb Liver recipe features tender, flavorful lamb liver cooked to perfection and topped with a rich onion butter glaze. The liver is seasoned with salt and pepper, seared in butter, and paired with golden caramelized onions, garlic, and fresh parsley for a delicious, quick meal that serves four.
Ingredients
Scale
Main 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: Heat the butter in a skillet over medium heat until melted and hot, preparing for sautéing the onions and cooking the liver.
- Cook Onions: Add the thinly sliced onions to the skillet and cook them gently until they become soft and golden brown, stirring occasionally to prevent burning.
- Season Liver: While the onions cook, season the lamb liver evenly with salt and black pepper on both sides.
- Sear Liver: Place the seasoned liver into the skillet with the butter and onions, cooking for about 3 to 4 minutes on each side until the liver is browned on the outside and cooked through but still tender inside.
- Add Garlic and Parsley: Add the minced garlic and chopped fresh parsley to the skillet, sautéing them with the liver and onions for an additional minute to combine flavors.
- Serve: Plate the seared lamb liver and spoon the onion butter glaze over the top. Serve immediately for the best taste and texture.
Notes
- Do not overcook the liver to avoid a tough texture; aim for medium doneness.
- Use fresh lamb liver for optimal flavor and tenderness.
- For a milder taste, soak the liver in milk for 30 minutes before cooking and pat dry.
- Fresh parsley adds a nice brightness to the dish but can be omitted if unavailable.
