Pan-Fried Lamb Liver with Lemon
Lamb liver sizzles in a hot pan, kissed by butter and garlic, then brightened with fresh lemon. At the center, the rich meat unfolds in juicy, deeply savory tones—balanced by citrus and an aromatic edge that lingers.
Ingredients
- 1 small lamb liver
- Salt
- Pepper
- Oregano
- 100 g wine
- Juice of 1 lemon
- Olive oil
Instructions
- Cut the liver into bite-sized pieces, wash it thoroughly, and place it in a colander to drain.
- In a pan, heat the olive oil and sauté the liver for 4-5 minutes. Then, deglaze with the wine.
- Once the alcohol has evaporated, add salt, pepper, and oregano. Continue cooking over medium heat until only the oil remains in the pan.
- Five minutes before turning off the heat, add the lemon juice and stir well.
- If you prefer a bit of sauce for dipping bread, add 2-3 tablespoons of water along with the lemon juice.
Serve hot and enjoy!
Why It’s Irresistible
Each bite offers tender liver, sharp lemon zest, and golden crust—a rustic melody of contrasts, both bold and comforting.
Serving Suggestions
Serve immediately while warm, with a sprinkle of parsley or red onion and extra lemon on the side. Ideal for hearty suppers or when you want something striking yet simple.
Learn More About Meat’s Importance!
Curious about the role of meat in a balanced diet? Click here to discover on DeliciousPath why meat is essential for your health and how it contributes to a nutritious lifestyle.
