The Best Lamb Liver Recipe (Tender & Quick)
Never eat rubbery liver again! Our fail-proof lamb liver recipe guarantees a tender, savory dish with rich pan gravy in just 20 minutes.
Equipment
- Large skillet (12-inch non-stick or cast-iron recommended)
- Sharp knife
- Two Shallow Dishes (for milk soak and flour)
- Cutting Board
Ingredients
- 1 lb (450g) Lamb's Liver, sliced ½-inch thick
- 1 cup Whole Milk (Optional, for soaking)
- 2 large Yellow Onions, sliced
- ⅓ cup All-Purpose Flour
- 4 tbsp Unsalted Butter, divided
- 2 tbsp Olive Oil or Bacon Fat
- 1 cup Beef or Chicken Stock (or red wine)
- Salt and Freshly Ground Black Pepper, to taste
- 2 tbsp Fresh Parsley, chopped
Instructions
- (Optional): Soak liver slices in milk for at least 30 minutes to mellow the flavor. Remove and pat completely dry with paper towels.
- Prepare Liver: Carefully peel the thin outer membrane off the liver slices and discard. This is crucial for tenderness.
- Caramelize Onions: In a large (12-inch) cast-iron or non-stick skillet over medium heat, melt 2 tbsp of butter with the olive oil. Add the onions and cook for 8-10 minutes until soft and caramelized. Remove onions from the pan and set aside.
- Sear Liver: Increase heat to medium-high. Add the remaining 2 tbsp of butter to the pan. Season the flour with black pepper, then lightly dredge the dry liver slices in the flour. Place the liver in the hot pan and sear for 90 seconds to 2 minutes per side. Do not overcrowd the pan or overcook. Remove from the pan and set aside with the onions.
- Make Gravy: Reduce heat to medium. Pour the stock into the pan, scraping up any browned bits from the bottom. Simmer for 2-3 minutes until the gravy thickens slightly.
- Combine & Serve: Return the onions to the gravy and season with salt and pepper to taste. Add the liver back to the pan for just 30-60 seconds to warm through. Garnish with fresh parsley and serve immediately.
Notes
- Don't Overcook: The key to tender liver is a very short cooking time. The inside should still be pink.
- Salt at the End: Add salt to the gravy, not directly to the raw liver, to prevent it from getting tough.
- Serving: Pairs perfectly with creamy mashed potatoes or crusty bread.