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.
Ingredients
Melt the Butter
Cook the Onions
Add the Liver
Cook Liver 45s / Side
Serve
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.
Related Posts
Introduction This Italian-style Meatloaf recipe results in a meal that’s high in protein with the concentrated flavour you’d find in many Italian dishes. We’ve long made a very simple meatloaf with turkey mince, but I’ve always found it a little bland and dry. The fact that it’s quick and easy to make has kept it on
Read MoreIntroduction This Katsu Chicken recipe is my take on this dish, inspired by reading the horrid ingredients list on a store-bought ready-meal. This Katsu Chicken recipe came about when my wife brought home a Katsu ready-meal for herself one evening (I refuse to eat “processed food slop”, so I wouldn’t even be offered a mouthful
Read MoreIntroduction Doing a good warm-up can make a huge difference to your workout as well as competition results. It’s not just something to do halfheartedly. I’m a coach and an athlete. As much as I like to know WHY something works, the fact THAT IT DOES WORK is all I really care about. This sometimes puts
Read MoreIntroduction Every swimmer should swim all four strokes. It’s a bold claim and one which strikes fear into the hearts of most triathlete freestylers. If there is one word uttered on the pool deck that strikes fear into the hearts of triathletes the world over, it’s this…”BUTTERFLY” Of all the ways there are to imitate someone drowning,
Read MoreIntroduction Many people make the mistake of resorting to lifting straps long before they should need them. These grip training drills will help. At it’s most basic, training your grip means heavier lifts. But it goes a little deeper than that because there’s a correlation between grip strength and longevity, albeit it’s only a correlation
Read MoreIntroductionLadder workouts are a way to structure volume in your workouts to balance the load you’re moving with a degree of strength endurance. We’re all familiar with the standard way of structuring workouts that look a bit like this… 3 sets of 10 reps with 1 minute rest (3 x 10) OR 5 sets of 5 reps with 3
Read More