A traditional Australian breakfast dish, this recipe tops onions slowly caramelized over low heat with quickly cooked lamb liver. Because lamb liver is low in fat, this dish is a low-calorie breakfast option.
Thinly slice the onions.
Slowly caramelize the onions in butter over low heat for 60 minutes, stirring occasionally, until deep golden. Add the thyme leaves.
Thinly slice the lamb liver and season with salt and black pepper.
Heat the cooking oil in a skillet. Quickly cook the lamb liver slices for 2–3 minutes per side.
Spread the caramelized onions on a plate, arrange the cooked lamb liver slices on top, and serve.
Do not overcook the liver. If you cook each side for more than 2–3 minutes, it will become tough and rubbery. Allergen: contains milk and dairy products (butter).
Soğanları tarifte dediği gibi 60 dakika karamelize ettim, rengi gerçekten çok derinleşti ve tatlandı. Ciğeri biraz fazla tuttum galiba, 2-3 dakikayı aştım ve dokusu beklediğimden daha sertti.
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