Lemony liver: Difference between revisions
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A way of cooking [[liver]] with [[preserved lemons]]. | |||
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|TotalCalories = 2117 | |TotalCalories = 2117 | ||
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|CookTime = 10 minutes | |CookTime = 10 minutes | ||
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{{RecipeIngredients | {{RecipeIngredients | ||
| 600g (1 lb 5 oz) lambs liver, de-veined and sliced very thinly | | 600g (1 lb 5 oz) lambs liver, de-veined and sliced very thinly | ||
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[[Category:Unusual recipes]] | [[Category:Unusual recipes]] | ||
<!-- footer hashtags --><code 'hashtagrev: | <!-- footer hashtags --><code 'hashtagrev:12032020'>[[Special:Search/lemonyliver|#lemonyliver]] [[Special:Search/blackpepper|#blackpepper]] [[Special:Search/butter|#butter]] [[Special:Search/oliveoil|#oliveoil]] [[Special:Search/parsley|#parsley]] [[Special:Search/preservedlemons|#preservedlemons]] [[Special:Search/deglazing|#deglazing]] [[Special:Search/preserved_lemons|#preserved_lemons]] [[Special:Search/unusualrecipes|#unusualrecipes]] [[Special:Search/lemon|#lemon]] [[Special:Search/liver|#liver]] | ||
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Latest revision as of 17:24, 6 April 2024
A way of cooking liver with preserved lemons.
| Lemony liver | |
|---|---|
 |
| Lemony liver and with salad | |
| Servings: | Serves 4 |
| Calories per serving: | 529 |
| Ready in: | 20 minutes |
| Prep. time: | 10 minutes |
| Cook time: | 10 minutes |
| Difficulty: | 
|
| Recipe author: | Chef |
| First published: | 21st January 2013 |
|
Best recipe reviewSeen that picture before 4/5 not sure where though? |
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
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