This lamb liver and onions recipe is simple to make, extremely nutritious and provides excellent, long-lasting satiety.
I don't believe there is any such thing as a "superfood", but if there was one, liver would be it.
I tend to use lamb liver because it's what my local butcher usually has available. Apparently, calf liver - my preference - isn't all that popular, so it's rare that he'll order it in. I like my liver to be as fresh as possible, although I know people who swear it's better if allowed to age a bit. While I agree this is true when it comes to muscle meat, I'm not convinced with liver (yet?).
My memories of eating liver as a child are not great, I suspect because my mum wanted to make sure it was properly cooked (and my dad likes all his meat cooked until it's "properly dead", aka like shoe leather).
In comparison, liver that's cooked so that's still pink inside is simply delicious. The secret here is to make sure the pan is hot enough to get a good sear on the outside and not to be tempted to let it cook too long.
As a low career, I always eat my liver and onions with scrambled eggs.
Lamb Liver and Onions Recipe
Knob of Butter
Half a Large Onion - sliced
200g Lambs Liver - sliced
Salt and Pepper
In a large frying pan, melt the butter.
Add the onions with a little salt and cook until they start to soften.
Add the liver and cook for about 45 seconds per side (a little more or less, depending on how you like it cooked and how thickly it's sliced). Add salt and pepper to your taste.
Serve with a healthy portion of scrambled eggs.