Lamb heart and liver dishes. Lamb liver recipe

The same dishes are traditionally served on our holiday tables. If you are a supporter of variety and like to surprise your guests with new and unusual dishes, cook lamb liver instead of chicken. If you don't have the time or desire to stand at the stove for a long time, you can simply fry the lamb liver - it will still turn out rich and tasty. Especially if you add a little spice.

A selection of the best recipes for preparing lamb liver dishes

Fried lamb liver - recipe

To prepare fried lamb liver, you will need:

• lamb liver;
• olive oil;
• onion;
• salt;
• pepper;
• basil;
• lemon juice.

Cooking method:

1. Before cooking, rinse lamb liver under running water, remove membranes and bile ducts, and cut into cubes.
2. Chop the onions, heat a frying pan, pour olive oil into it and throw in the onions. Fry until golden brown, stirring regularly.
3. Once the onions change color a little, to cook the lamb liver, throw the lamb liver into the pan. Open the heat to maximum and fry the meat for 3-4 minutes, also remembering to stir.
4. When you are ready to cook the lamb liver, reduce the heat, add salt and pepper to taste, chop the basil and sprinkle the liver with lemon juice. Stir and fry for another 5 minutes, again, remembering to stir.
5. When the lamb liver is ready, sprinkle it with parsley, and when serving, garnish with basil leaves. Goes great with a fresh salad.

Lamb liver - recipe with mushrooms

You can also make a more complex dish, which, however, can be prepared quickly and turns out very tasty.

For it you will need:

• lamb liver;
• chicken bouillon;
• fresh mushrooms;
• olive oil;
• parsley;
• garlic.

How to cook lamb liver with mushrooms:

1. To prepare this recipe, rinse the lamb liver in cold water. Peel it from films, cut into cubes.
2. Bread the lamb liver in flour, heat the frying pan and fry the meat on both sides in olive oil.
3. While the lamb liver is fried, cook the second part of the dish in a frying pan. Take 300 grams of mushrooms that you like, wash them, peel and cut them. Crush 4 cloves of garlic, chop the parsley. Fry the mushrooms in olive oil, adding garlic.
4. Let the mushrooms simmer for 5 minutes, then add half a liter of chicken broth and fried lamb liver. Leave everything for about 7 minutes, remembering to stir.
5. Serve the lamb liver to the table, sprinkled with parsley or other spices as desired.

Lamb liver turns out to be very soft and tender, so guests will certainly appreciate this culinary masterpiece. The liver can be served with rice or baked potatoes.

To prepare lamb liver we need:

sheep liver - 500 g;

onions - 3 pcs.;

tomatoes - 6 pcs.;

sweet pepper - 2 pcs.;

water - 75 ml;

salt, Provençal herbs - to taste;

basil - 2-3 sprigs.

Let's prepare all the necessary ingredients. Wash the liver, clean it from films and veins; if the animal was not quite young, then you need to soak it in milk for 30 minutes), cut it into portioned pieces.

Cut the peeled onion into rings and place on the bottom of a cauldron or thick-walled pan).

Place half of the chopped tomatoes on the onion.

Place pieces of lamb liver on top.

Salt and sprinkle with Provençal herbs.

Place the pepper, cut into strips, on the liver.

Place the remaining tomatoes on top.

Add basil leaves, pour in water, cover with a lid and send to low heat.

After boiling, continue to simmer with the lid closed for 10 minutes. You can check the readiness of the lamb liver with a fork - make a puncture and if the juice that comes out is clear, then you can remove it from the heat.

Serve on the table together with stewed vegetables.

Lamb liver prepared according to this recipe turns out tasty and very tender.

Bon appetit!

Cook with love!

You can simply fry the liver with onions. For liver lovers, which I am, this is already delicious and quick. But let's look at a recipe for how to deliciously cook lamb liver with vegetables.

For this dish you do not need to fry it; it will simmer with vegetables in a cauldron and will turn out tender and juicy in a fragrant sauce of fresh vegetables and herbs.

Ingredients:

800 grams lamb liver

3 medium tomatoes (300 grams)

1 red bell pepper (150 – 200 grams)

1 large onion

1 medium bunch of fresh cilantro

1 bunch fresh basil

ground black pepper

refined sunflower oil

salt to taste

Preparing vegetables.

Rinse all used vegetables and herbs with cold running water and dry on a towel.

Cut the tomatoes in half and then into half rings 3 - 4 mm. Pepper - halved lengthwise and striped across. You can take it in different colors, it will be even more beautiful, especially if you prepare this dish for a festive table. Onion - in halves and half rings.

Separate the leaves of fresh herbs from the branches and chop coarsely. You don’t even have to chop the basil, but put it in whole leaves. Don’t skimp on greens; you can take 30–50 grams of each. It and the vegetables make the sauce very aromatic and tasty.

Preparing the liver.

First, wash the liver with cold water and dry it. Then you need to cut out all the ducts with a knife. There are not many of them and this is done without any difficulties.

Let's prepare the dish.

We will simmer in a cauldron, but you can also take a small saucepan with a thick bottom. Add 1 tablespoon of refined oil. You can, of course, put thinly chopped fat tail fat on the bottom, but I don’t like it, it turns out a little greasy.

I cook with a minimum amount of oil. When cooking, all the vegetables and liver will release their own juices, and everything will simmer in this liquid.

We put the onion in the first layer, salt it a little and put the salted and peppered liver on it, and chopped cilantro on top. Next come the tomatoes and basil leaves on them, also add a little salt. The top layer is pepper. You can also add a spicy pod, but this is optional (I don’t add it).

Close the cauldron with a lid and place on medium heat for 15 - 20 minutes. No need to stir. Everything cooks quickly and evenly due to the released liquid.

Remove from heat and serve hot. And as a side dish you can have rice, mashed potatoes, or serve it like this, because this dish already contains vegetables and is completely self-sufficient. Bon appetit!

Today we looked at a recipe for how to deliciously cook lamb liver. I think you'll like it. Have fun cooking and always be healthy!

admin, January 14, 2015

Fry the lamb liver in a frying pan over medium heat, after soaking.

How to fry lamb liver

Products
Lamb liver - 700 grams
Sunflower oil for frying - 5 tablespoons
Onions - 2 heads
Salt - 1 teaspoon
Milk - 0.5 liters

Food preparation
1. Wash 700 grams of lamb liver and dry with a paper towel.
2. Soak lamb liver for 2 hours in 0.5 liters of cold milk to make it softer.
3. Remove the film from a piece of liver. To do this, cut a piece from the bottom, holding the edge of the film with your left hand and running a long sharp knife along its inner surface.
4. Cut the liver into 1 centimeter thick slices.
5. Peel 2 onions and cut into rings.

Frying lamb liver
1. Pour 2 tablespoons of sunflower oil into a frying pan and place over medium heat.
2. Heat the oil for 1 minute, then add the onion rings to the pan. Fry for 5 minutes, stirring.
3. Pour 3 tablespoons of sunflower oil into another frying pan, place over medium heat, heat for 1 minute, then add liver pieces. Fry for 5 minutes.
4. Turn the liver pieces over to the other side, place the fried onions on top and fry for another 5 minutes.

Greek fried lamb liver

Products
Lamb liver - 700 grams
Olive oil - 5 tablespoons
Lemon - 1 piece
Parsley - 5 sprigs
Basil greens - 5 sprigs
Salt - 1 teaspoon
Black pepper - half a teaspoon

Food preparation
1. Rinse the lamb liver, dry it with a paper towel and place on a cutting board.
2. Cut 700 grams of liver into 2X2 centimeter cubes.
3. Wash 5 sprigs of basil and 5 sprigs of parsley, chop finely.
4. Squeeze the juice from 1 lemon.

Roasting lamb liver in Greek style
1. Pour 5 tablespoons of olive oil into a frying pan and place over high heat. After 1 minute, place the liver pieces into the pan. Fry for 2 minutes, turn over to the other side. Fry for another 2 minutes.
2. Reduce heat. Sprinkle the liver in the frying pan with 1 teaspoon of salt and half a teaspoon of black pepper.
3. Add basil and parsley to the frying pan with the liver, pour juice squeezed from 1 lemon over everything.
4. Stir the contents of the frying pan, fry over low heat for 10 minutes, remembering to stir.
Serve ready fried lamb liver with rice or boiled potatoes.

The taste of lamb liver is not similar to the taste of pork, beef or chicken liver. This liver has its own inherent taste of lamb, but it is not pronounced. I had never seen lamb liver for sale, but when I saw it on the counter, I wanted to cook it and try it. I made beef liver goulash.

I bought 0.5 kg of lamb liver. I also needed . A tablespoon of flour (without a slide), 1-2 tablespoons of sour cream, spices and olive oil for frying the liver. Like any other liver, lamb liver cooks quickly. Without rushing, this dish can be prepared in 30 minutes. Therefore, you can start with the side dish with which you will serve lamb liver. Suitable side dishes include potatoes, rice, and pasta. I served it with boiled potatoes.

Cut the liver into goulash into long strips of 5-6 centimeters.

Place in a deep bowl and sift the flour directly onto the liver. Dust the liver with flour. It’s convenient for me to do this directly from the company’s sieve mug.

Heat a frying pan well with olive oil and place the liver pieces in the frying pan for frying. Fry the liver over high heat and turn it from side to side.

When the liver “sets” a little and begins to change color, add chopped onion to the goulash and continue frying.

Salt and pepper the lamb liver goulash. The liver with flour and onions should be well fried and not burn, so it is convenient to cook this dish in a frying pan with a thick bottom.

To prepare the sauce, in a small, deep bowl, dilute the sour cream with cold boiled water (the consistency of sour cream varies, so do not overdo it with water) and add it to the frying pan.