Liver in garlic butter

Another nice way to cook liver with as much garlic as you like!

As a habit, I like to soak liver in milk before cooking. You can omit that step if you wish, other than imparting more garlic flavour, it probably doesn't make too much difference.

Liver in garlic butter

Servings:	Serves 2
Calories per serving:	682
Ready in:	2 hours, 10 minutes
Prep. time:	2 hours
Cook time:	10 minutes
Difficulty:
Recipe author:	Chef
First published:	15th May 2019

Best recipe review Wow! 5/5 Just Wow. What a mix of flavours🤗 Jerry, aka Chef)

Breadcrumbed liver, ready to fry

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 3 tablespoons butter
• Pinch of freshly ground black pepper
• 6 cloves of garlic, peeled and crushed
• 200 ml milk
• 200g lambs liver, deveined and thinly sliced
• 1 tablespoon picked thyme leaves
• 2 eggs, beaten
• 2 tablespoons of plain flour
• 25g breadcrumbs

Mise en place

• Add the milk, half of the crushed garlic and the sliced liver to a Lock and Lock box, cover, shake well and leave for an hour or two, shaking now and then.

Method

1. Drain the milk from the liver using a sieve so you retain the garlic!
2. Beat the thyme leaves into the egg
3. Arrange the flour, breadcrumbs, egg wash on plates, and a spare plate for the coated liver
4. Coat the liver in flour, dip in the egg wash and roll in the breadcrumbs
5. Heat the butter in a frying pan and add the black pepper
6. Add the remaining garlic to the pan and fry for one minutes
7. Add all of the liver to the pan and cook for 5 minutes, turning once
8. Remove from the pan and rest for 5 minutes

Serving suggestions

Serve with a light salad and tomatoes. We had some leftover roasties too. Yum!

Variations

We make breadcrumbs from the bread we bake everyday which makes this look rather 'gnarly'. Normal breadcrumbs are fine.

Chef's notes

Add the flour to a Lock and Lock box with the drained liver, cover and shake well. This is quick, easy and the best way to evenly flour the liver.

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