A quick, traditional skillet dish where thinly sliced lamb liver is sautéed with plenty of onions. Lightly crisped on the outside and tender on the inside, this liver dish is a practical and filling option for dinner.
Cut the lamb liver into thin strips and clean it of membranes and veins; a thin cut ensures both quick cooking and a tender result.
Cut the onions into thin half-moons and sauté in oil in a wide pan over low heat until softened and lightly translucent.
Raise the heat to medium-high and add the liver to the pan; stirring constantly, remove from heat as soon as the outside changes color, in about 4-5 minutes. Caution: overcooking will toughen the liver.
Add the salt, black pepper, and red pepper flakes and mix; sprinkle with chopped parsley and serve hot.
Contains no allergens, but those with liver sensitivity should keep portions small. Important: Don't overcook the liver; liver sautéed for too long hardens and turns rubbery — it should be cooked briefly over medium heat.
Soaking the liver in milk for a few minutes before sautéing both reduces the blood smell and noticeably softens its texture.
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