Lemony liver: Difference between revisions
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|description=A way of cooking liver with preserved lemons. | |||
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Revision as of 17:39, 22 November 2014
| Lemony liver | |
|---|---|
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| Lemony liver and with salad | |
| Servings: | Serves 4 |
| Ready in: | 20 minutes |
| Prep. time: | 10 minutes |
| Cook time: | 10 minutes |
| Difficulty: | 
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A way of cooking liver with preserved lemons.
Ingredients
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 600g (1 lb 5 oz) lambs liver, de-veined and sliced very thinly
- Plain flour for dusting
- 25g (1 oz) butter
- 2 tablespoons olive oil
- juice of 1 lemon
- 1 tablespoon chopped parsley
- Salt & freshly ground black pepper
- Finely chopped rind from half a preserved salted lemon (optional)
Method
- Season a little flour with black pepper and coat the liver
- Heat 25g of butter and 2 tablespoons of olive oil in a frying pan
- Add the liver and cook for 2 minutes a side
- Season with a little salt
- Reserve the liver to a plate and keep warm
- Deglaze the pan with the lemon juice and add the chopped lemon rind, heat for a minute or so
- Add the parsley chopped parsley to the pan and remove from the heat
- Pour the sauce over the liver and serve