Lemony liver

A way of cooking liver with preserved lemons.

Lemony liver

Lemony liver and with salad
Servings:	Serves 4
Calories per serving:	529
Ready in:	20 minutes
Prep. time:	10 minutes
Cook time:	10 minutes
Difficulty:
Recipe author:	Chef
First published:	21st January 2013

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Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 600g (1 lb 5 oz) lambs liver, de-veined and sliced very thinly
• Plain flour for dusting
• 25g (1 oz) butter
• 2 tablespoons olive oil
• juice of 1 lemon
• 1 tablespoon chopped parsley
• Salt & freshly ground black pepper
• Finely chopped rind from half a preserved salted lemon (optional)

Method

1. Season a little flour with black pepper and coat the liver
2. Heat 25g of butter and 2 tablespoons of olive oil in a frying pan
3. Add the liver and cook for 2 minutes a side
4. Season with a little salt
5. Reserve the liver to a plate and keep warm
6. Deglaze the pan with the lemon juice and add the chopped lemon rind, heat for a minute or so
7. Add the parsley chopped parsley to the pan and remove from the heat
8. Pour the sauce over the liver and serve

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