Lambs Liver with Garlic and Rosemary
I definitely want the health benefits of eating liver. I also like when I can make good use cheaper foodstuffs. Liver is very inexpensive. The problem is, I generally can’t stomach the taste of liver.
The first time I found a recipe that worked for me was in The Pauper’s Cookbook. Onions are gently slow-fried and the liver is cut up into very thin strips and fried with the onions after they have completely softened and turned golden-brown. It’ very simple and works very well. But it does take quite some time.
I wanted something much quicker, that also didn’t involve cutting onions. And I wanted something with a slightly sharper taste. The thing about lamb is it’s very creamy. So it works great in spicy dishes or with some sharpish flavours.
I realised that one of my issues with lambs liver is that this creamy flavour is more concentrated in the liver. Garlic has a certain sharpness and the distinctive taste of rosemary also cuts through things. So I tried slicing the liver into very thin strips, mixing in some minced garlic and chopped rosemary, and quickly frying on a high heat. I also sometimes add in balsamic vinegar, either to help it not stick to the pan or to add more taste as I’m eating it. Sometimes I’ll add it both during the cooking stage and after.
This is a recipe for lambs liver for people who don’t really like lambs liver. And it’s super simple and quite quick to make. I think it works great. Hope you do too.
Ingredients
- ~300g lambs liver
- 2 - 3 garlic cloves, peeled & minced
- ½ tbsp chopped rosemary leaves, fresh or dried
- 1/2 tbsp extra virgin olive oil
- balsamic vinegar, optional (but not really)
- salt & black pepper
Instructions
- Slice the lambs liver into thin strips. I find it easiest and quickest to do this with a kitchen scissors. When all the liver has been sliced, rub the garlic and chopped rosemary through it with your hands. Sprinkle with a little salt and freshly ground black pepper.
- Heat some extra virgin olive oil in a frying pan, on a high heat. Add in the liver and fry until all browned and cooked through, takes about 5 minutes or so. If the liver is sticking to the pan pour in a tablespoon of balsamic vinegar. Remove from the heat. Taste and adjust seasoning. Add a little more balsamic vinegar if it isn’t sharp enough for your taste.
- Serve with rice and peas.
