Lamb Liver with Onions
Give liver a try prepared this way — it's delicious! Lamb liver with onions is a fairly simple, quick dish that fits right into any family menu. Liver is famously nutritious, and paired with onion, garlic, and fresh thyme it becomes a real treat.
Marina
Recipe author
Lamb Liver with Onions
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 23 %
3 g
Fats 38 %
5 g
Carbohydrates 38 %
5 g
114 kcal
GI:
60
/
0
/
40
- Rinse the lamb liver well under running water and pat it dry with paper towels. Put it on a cutting board, remove the membranes and any veins, and cut it into pieces. 2. Peel the onion and garlic and rinse them. Cut the onion into thin half-rings. Set the garlic on the board, crush it with the flat side of a knife to release its juices, and finely chop it. 3. Cut the bacon into thin strips. 4. Rinse the fresh thyme sprigs and spread them on a towel to dry. 5. Set a large nonstick skillet over medium heat, add the bacon strips, and fry until golden, then transfer to a plate. 6. Add the butter to the skillet and melt it, then add the onion half-rings and chopped garlic. Toss in a couple of thyme sprigs and cook the onion and garlic with the herbs for a couple of minutes until golden, stirring constantly so they don't burn. 7. In a small bowl, combine the wheat flour with salt and ground black pepper, then dredge the liver pieces in the mixture on all sides. 8. Add the liver to the skillet with the vegetables, along with the fried bacon, and cook everything together over medium heat for 5–7 minutes (depending on the size of the pieces), stirring occasionally. 9. Add a splash of balsamic vinegar and stir. 10. Separately, boil some water and stir in the whole-grain mustard until smooth. Pour this into the skillet with the liver, stir everything together, and bring the sauce to a boil, then take the pan off the heat. Serve the pan-fried lamb liver with mashed potatoes or celeriac purée. Enjoy!
Caloric content of the products possible in the composition of the dish
- Garlic - 143 kcal/100g
- Ground black pepper - 255 kcal/100g
- Thyme - 101 kcal/100g
- Dried thyme - 276 kcal/100g
- Thyme - 276 kcal/100g
- Butter, 82% - 734 kcal/100g
- Unsalted table butter - 709 kcal/100g
- Unsalted farmer butter - 661 kcal/100g
- Salted farmer butter - 652 kcal/100g
- Ghee - 869 kcal/100g
- Cooked bacon - 447 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Onion - 41 kcal/100g
- Wheat flour - 325 kcal/100g
- Balsamic vinegar - 88 kcal/100g
- Whole-grain mustard - 135 kcal/100g
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