Greek Calves Liver with Lemon Potatoes | Tender, Zesty & Full of Mediterranean Flavour!

Preheat the oven to 200°C fan.

Cut 3 large potatoes into sizable wedges and place them in a bowl.

Add half a cup of olive oil, half a cup of chicken stock, 2 minced garlic cloves, juice of a lemon, and 1 tablespoon of oregano to the potatoes.

Season with salt and black pepper, then mix everything together thoroughly.

Place the potatoes in the oven and cook for 35 to 40 minutes, checking for a sticky and caramelized texture.

After 35 to 40 minutes, lower the oven temperature to 180°C and cover with foil if they are too dark.

Soak the calves liver in milk for 1 hour, then pat dry.

Season the liver with salt, pepper, and dried oregano on both sides.

Melt some butter in a high-heat pan and add the liver pieces, cooking for 1 minute on each side.

Add the sliced garlic to the pan with the liver and stir.

After 1 minute, add lemon juice, 100 mL of water, dried rosemary, dijon mustard, and honey to the pan.

Whisk the sauce ingredients together and cook for an additional minute until done.

Plate the liver with some sauce and serve alongside the roasted potatoes.

Equipment Needed

Spice Level:

Allergens