Lamb Liver Recipe

Lamb liver is a nutrient-rich, tender organ meat that cooks quickly and pairs well with caramelized onions and warm spices. This simple pan-fried recipe keeps the liver juicy and flavorful, perfect with mashed potatoes, rice, or warm bread.

Ingredients

• 1 lb lamb liver, sliced
• 2 tbsp all-purpose flour (or gluten-free alternative)
• 1 tsp paprika
• Salt and black pepper, to taste
• 2 tbsp butter
• 1 tbsp olive oil
• 2 medium onions, thinly sliced
• 2 tbsp fresh parsley, chopped

Directions

1. Rinse lamb liver under cold water and pat dry with paper towels. Slice into ½-inch pieces.
2. In a bowl, toss liver slices with flour, paprika, salt, and pepper. Shake off excess.
3. Heat butter and olive oil in a large skillet over medium heat.
4. Add onions and cook until golden and caramelized, about 6–8 minutes. Remove and set aside.
5. In the same skillet, add liver slices and sear 2–3 minutes per side until browned but still slightly pink inside (do not overcook or it will become tough).
6. Return onions to the pan, sprinkle with parsley, and toss gently.
7. Serve hot with mashed potatoes, steamed veggies, or flatbread.