How to cook Lambs Liver & Onions! A DELICIOUS and classic combo

lamb liver

🥗Healthier: chicken liver

💰Cheaper: pork liver

Chicken liver is leaner and more affordable.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier, while margarine is a cheaper fat option.

red wine

🥗Healthier: grape juice

💰Cheaper: white wine

Grape juice provides sweetness without alcohol, while white wine can be less expensive.

beef stock

🥗Healthier: vegetable stock

💰Cheaper: water + bouillon

Vegetable stock is lighter, and bouillon is a cost-effective flavor enhancer.

Chop the large white Spanish onions in half and remove the skins, then dice into thin ribbons.

Place the diced onions onto a plate and set aside.

In a saucepan, add olive oil and a generous amount of butter, then heat until sizzling.

Add the onions to the saucepan, season with sea salt and black pepper, and cook until translucent and soft.

Add more butter as needed while frying the onions until nicely caramelized.

Drain the fat from the onions and return them to the saucepan, then deglaze with white wine vinegar and fry for another 2-3 minutes before setting aside.

Season the lamb's liver generously and dust lightly with bread flour, shaking off excess flour.

In a frying pan, add a generous amount of extra virgin olive oil and heat to medium-high.

Add the lamb's liver to the pan and cook for about 2 minutes on one side, then flip and cook for another 2 minutes on the other side.

Cook until the liver is medium, with a nice blushing pink inside, then let it rest on a plate for a few minutes.

Top the lamb's liver with the caramelized onions.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens