A quick, traditional skillet dish of thinly sliced lamb liver cooked with plenty of onions. The liver browns lightly on the outside and stays tender inside, making this a simple, satisfying dinner.
Cut the lamb liver into thin strips and remove any membrane and veins; thin pieces cook quickly and stay tender.
Slice the onions into thin half-moons. Cook them in oil in a wide skillet over low heat until soft and slightly translucent.
Raise the heat to medium-high and add the liver to the skillet. Stir constantly and remove it as soon as the outside changes color, after about 4–5 minutes. Caution: prolonged cooking makes liver tough.
Add the salt, black pepper, and red pepper flakes and toss to combine. Sprinkle with chopped parsley and serve hot.
No common allergens are listed in the ingredients, but anyone sensitive to liver should keep the portion small. Important: Do not overcook the liver; prolonged frying makes it tough and rubbery. Cook it briefly over medium heat.
No one has commented on this recipe yet. Write the first comment.
Recipes tried by those who liked this one, fitting the same table.
Suggestions, complaints or questions — we read them all.
Your message has been saved. Our team will read it; if you left an email address, we will reply there when needed.
