Cooking lamb liver. Lamb liver: cooking recipes from experienced chefs

Dishes made from lamb liver are extremely common in Greek cuisine and are distinguished by their characteristic intense taste. The liver is fried, stewed with mushrooms and served with various side dishes and sauces.

You will need

For the first recipe:
lamb liver - 500 g;
meat broth - 1 liter;
long grain rice - 400 g;
salt - to taste;
butter - 80 g;
onions - 2 pcs;
dessert wine - 200 g;
garlic - 2 cloves;
bay leaf - 2 pcs;
cloves - 5 pcs;
ground black pepper - to taste;
tomatoes - 6 pcs.
For the second recipe:
lamb liver - 500 g;
garlic - 4 cloves;
parsley - 1 bunch;
olive oil - 4 tbsp. spoons;
fresh mushrooms - 300 g;
chicken broth - 500 g.

Instruction

1. To prepare Athenian Lamb Liver, boil 1 liter of meat broth and pour 400 grams of long-grain rice into the pan. Add salt to taste, stir and cook over low heat, covered, for about 25 minutes.

2. Rinse 500 grams of lamb liver in cold water, remove the film from it and remove the bile ducts. And then cut into small pieces. Heat 40 grams of butter in a frying pan, add the liver and fry it over medium heat for 10 minutes, stirring constantly.

3. Put 40 grams of butter in a large saucepan, heat it up and add 2 onions, cut into thin half rings. Fry until golden brown, then pour in 200 grams of dessert wine, add 2 cloves of garlic, grated on a fine grater, as well as 2 bay leaves, cloves, salt and black pepper to taste.

4. Scald 6 tomatoes with boiling water, peel them and turn them into puree with the support of a blender, then place it in a saucepan with onions and simmer everything together for 5 minutes. Add the fried liver to the resulting sauce, bring to a boil and turn off the heat. Transfer the cooked rice to a dish, pour over the sauce, and place the liver slices on top.

5. Prepare lamb liver with mushrooms. To do this, pass 4 cloves of garlic through the press and chop the parsley greens hugely. Cut the lamb liver into portions and bread in flour, and then fry in olive oil from 2 sides.

6. Cut 300 grams of fresh mushrooms into small cubes and fry them together with garlic in a separate pan, preheating 2 tablespoons of olive oil in it. After 5 minutes, pour in 500 grams of chicken broth, add the liver and simmer everything together for about 7 minutes. Serve the finished dish with mashed potatoes, sprinkling the liver with parsley.

Lamb loin (back of lamb) is considered one of the sumptuous dishes. It is prepared rapidly, and even a novice hostess can cope with the preparation of this meat. Lamb loin dishes invariably turn out tender and juicy.

You will need

For the baked lamb loin:
1 kg lamb loin on the bone;
3 tablespoons of vegetable oil;
a teaspoon of salt;
a teaspoon of black ground pepper;
thyme;
marjoram;
oregano;
rosemary.
For lamb loin in foil:
2 kg of low-fat lamb loin;
3 onions;
carrot;
3 cloves of garlic;
4 stalks of leeks;
2 glasses of milk;
ground black pepper;
parsley;
salt.

Instruction

1. Baked lamb loin Wash the lamb loin, dry with a napkin or towel, remove unnecessary fat and films. Clean the edges of the costal bones with a knife. Lubricate the prepared meat with vegetable oil, olive oil is better than anyone. Mix salt with ground black pepper and sprinkle lamb with this mixture. After that, sprinkle with dry spices: thyme, oregano, marjoram and rosemary. Leave the loin to marinate for two hours.

2. Preheat oven to 200 degrees. Pour olive oil into the pan, fry the lamb in it for 4-5 minutes. Transfer the fried loin to a baking sheet (meat side up) and place in the oven to roast. After 15 minutes, remove the baking sheet from the oven, cover the lamb with foil and put it back in the oven for another 10-15 minutes. Cut the finished lamb loin into portions and transfer to a dish. Serve with boiled potatoes and fresh vegetables.

3. Lamb loin in foil Wash the lamb loin well, remove films and excess fat. Place in a large bowl, cover with milk and refrigerate overnight. Better than anyone if the meat is soaked in milk for a day.

4. Peel the garlic, onion and carrots. Finely chop the garlic, and finely chop the carrots and onions. Remove the meat from the milk, clean the bones and stuff the lamb with thin slices of garlic, salt, pepper and sprinkle with finely chopped onions and carrots. Preheat oven to 200 degrees. Wrap the meat neatly in foil, place on a baking sheet and place in the oven for two hours to bake.

5. Wash the leeks and parsley. Dry and cut (leeks - rings, and parsley - finely). Cut the prepared lamb loin into pieces, arrange on a dish, sprinkle with parsley and garnish with leek rings. Sour cream or sour apple sauce is perfect for a loin baked in foil.

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Note!
When baking, place the lamb loin in a perfectly, but not too hot, oven. In a hefty preheated oven, the surface of the meat is easy to burn, and inside the lamb remains raw.

Helpful advice
Roast lamb loin will be more juicy if it is poured with a small amount of cold water during cooking.

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Ingredients

To prepare lamb liver, we need:

sheep liver - 500 g;

onion - 3 pcs.;

tomatoes - 6 pcs.;

sweet pepper - 2 pcs.;

water - 75 ml;

salt, Provence herbs - to taste;

basil - 2-3 sprigs.

Cooking steps

Let's prepare all the necessary ingredients. Wash the liver, clean it from films and veins (if the animal was not quite young, then you need to soak it for 30 minutes in milk), cut it into portions.

Cut the peeled onion into rings and put it on the bottom of the cauldron (or thick-walled pan).

Spread half of the chopped tomatoes over the onion.

Lay the lamb pieces on top.

Salt, sprinkle with Provence herbs.

On the liver lay out the pepper, cut into strips.

Put the rest of the tomatoes on top.

Add basil leaves, pour in water, cover with a lid and send to low heat.

After boiling, continue to simmer under a closed lid for 10 minutes. You can check the readiness of the lamb liver with a fork - make a puncture and if the juice that stands out is transparent, then you can remove it from the heat.

Serve on the table together with stewed vegetables.

Lamb liver cooked according to this recipe is tasty and very tender.

Enjoy your meal!

Cook with love!

Among the most popular by-products, according to experts, lamb liver is on the first place in the list. The recipes for its preparation are quite simple and do not require special skills from the cook. Even a novice hostess will be able to master any of the proposed methods. Usually the liver is stewed or fried. For example, consider some of the most popular options.

Liver with vegetables

In eastern countries, lamb liver is considered a real delicacy. The cooking recipes here are mainly designed to maximize the taste of this rather delicate product. As an excellent example, you can consider in detail the option of stewing the liver with vegetables.

To prepare such a dish you will need:

for 800 grams of beef liver - 4 tomatoes, 3 bell peppers, 2 onions, salt, a bunch of herbs, 1 chili pepper, a little vegetable oil and ground black pepper.

The whole process takes place in several stages:

First, the liver must be washed and thoroughly dried with a paper towel. After that, it must be cut into 3 cm cubes, sprinkled with pepper, salt and left in this state to marinate for about 10 minutes.
This time can be spent on chopping vegetables. It is better to cut the onion into half rings, the tomatoes into slices, and the sweet pepper into cubes. Greens can be simply chopped arbitrarily.
Put the cauldron on the fire and heat the vegetable oil in it.
Dip the prepared liver into boiling fat and lightly fry it with constant stirring for a couple of minutes until the meat brightens.
Put vegetables on top of the liver in a certain sequence: onions - tomatoes - peppers. Sprinkle everything with herbs and put chili. After that, the cauldron must be covered with a lid, make the flame of the fire smaller and leave the food in this position for 20 minutes.
After the time has elapsed, open the lid, add salt, pepper, and after thorough mixing over high heat, let the products boil for another 3-4 minutes.

The result is a very soft and tender lamb liver. Cooking recipes can differ only in the set of selected spices. For example, suneli hops or a universal vegetable seasoning will only enhance an already pleasant aroma.

National traditions

In Karaite cuisine, there are also dishes in which the main ingredient is lamb liver. Their recipes are very similar to the previous version. One way also contains vegetables. To work you need to have:

0.5 kilograms of lamb liver, the same number of tomatoes, a little salt, 1 onion, sugar, 100 grams of ghee, ground pepper and 2 tablespoons of wheat flour.

The dish is prepared quickly enough:

First, the liver must be washed, cleaned of films and cut into pieces. After that, they must be peppered, salted, rolled in flour, and then fried a little until a pleasant pink hue appears.
Separately, fry the onion and tomatoes in a pan. After that, pour the vegetables with water and add the remaining spices. This will be the fragrant base of the dish.
Transfer the liver to the pan, mix the products and leave them to stew for 25 minutes.

The result will certainly please even those who do not like offal at all.

"Dumba Jigar"

In the East, people know a lot about meat dishes. Their most popular version of this product is, of course, barbecue. Moreover, the main ingredient does not have to be the meat itself. For example, Uzbeks really like it when mutton liver is on the skewers. The recipes for this dish vary depending on where the chef lives. Each city or town has its own individual version.

For the national Uzbek "dumba-jigara" it is necessary:

500 grams of fresh liver, 300 grams of lamb fat, 1 teaspoon of salt and cumin, and 2 tablespoons of chopped cilantro.

Everything is prepared very simply:

Remove all films from the washed liver so that they do not interfere with the good frying of the product. After that, it must be cut into fairly large cubes of 4 centimeters and folded into a separate deep container.
Add salt, cilantro there and leave the food for 15-20 minutes.
At this time, you need to cut the fat. True, its pieces should already be slightly smaller.
Thread the liver onto skewers, alternating occasionally with pieces of bacon, and cook on coals for 15 minutes.

Such a kebab turns out to be surprisingly tender and very juicy.

Cream flavored dish

If, while waiting for guests, you need to quickly cook something tasty and unusual, then lamb liver is best suited for this. Recipes for cooking with sour cream are a great opportunity to add a pleasant creamy flavor to the offal.

For cooking, you will need the following components:

per kilogram of liver - 4 tablespoons of flour, a little salt, a can of sour cream, 5 cloves of garlic and ground pepper.

The cooking process consists of several stages:

First, the liver must be cut into medium-sized slices, roll them in flour and fry in oil until golden brown. The heat treatment should last only a few minutes so that the product does not become hard.
After that, you need to add spices, chopped garlic, sour cream, 200 milliliters of water and leave the liver to stew for 20 minutes over medium heat.

Before setting the table, such a liver should be put on a plate and sprinkled with plenty of herbs. The dish can be eaten with or without a side dish.

Quick breakfast

There are many more interesting dishes for which lamb liver can come in handy. Cooking recipes, photos and useful tips - this is what every housewife needs to replenish her professional luggage. Beginning cooks can be recommended to start with the simplest. This is pate.

To prepare it you will need:

0.5 kilograms of sheep's liver, salt, a pack of butter, 2 onions and ground pepper.

To do everything right, you need to follow the steps:

Rinse offal and cut into large enough pieces.
Transfer them to a deep frying pan and fry with the addition of half of the available oil. The rest will be needed at the last stage.
Chop the onion in any convenient way and also send to the pan along with salt and pepper. Heat treatment should be carried out until it finally softens. At the same time, you need to adjust the strength of the flame so that the liver does not burn.
Transfer the mixture to a bowl and grind using a blender.
Add the rest of the oil and turn the products into a homogeneous mass.

After that, the pate needs to be sent to the refrigerator for a while so that it cools down properly. Now preparing breakfast is not difficult. It remains only to spread a piece of soft black or white bread with a fragrant mixture. It turns out not only very tasty, but also useful.

The usual option

For what other dishes can lamb liver be useful? Cooking recipes: fried and stewed are considered the most popular. A huge number of different options is sometimes confusing. In order not to be mistaken, it is better to use the proven method and just fry the offal correctly.

For this you will need:

lamb liver, vegetable oil pepper and salt.

To prepare the dish you need:

Rinse the fresh chilled liver well, remove the protective film from its surface and cut out all the bile ducts.
The product is cut into several pieces.
Salt each piece, sprinkle with pepper and fry on both sides until no more droplets of blood stand out on the surface.

The dish is ready. Now it can be transferred to portioned plates and served on the table. And as a side dish, boiled potatoes, deep-fried onions, or fresh tomatoes are best suited. In principle, you can add nothing but greens.

Traditionally, the same dishes are served on our festive tables. If you are a supporter of diversity and like to surprise your guests with new and unusual dishes, cook lamb liver instead of chicken. If you do not have the time and desire to stand at the stove for a long time, you can simply fry the lamb liver - it will still turn out rich and tasty. Especially if you add some spices.

A selection of the best recipes for cooking lamb liver dishes

Fried lamb liver - recipe

In order to cook fried lamb liver, you will need:

lamb liver;
olive oil;
onion;
salt;
pepper;
basil;
lemon juice.

Cooking method:

Lamb liver before cooking, rinse under running water, clean from films and bile ducts, cut into cubes.
Chop the onion, heat the pan, pour olive oil into it and throw the onion. Fry until golden brown, stirring regularly.
As soon as the onion changes color a little, in order to cook the lamb liver, throw the lamb liver into the pan. Open the fire to the maximum and fry the meat for 3-4 minutes, also remembering to stir.
When you cook the lamb liver, lower the heat, add salt and pepper to taste, chop the basil and drizzle the lemon juice over the liver. Stir and fry for another 5 minutes, again, not forgetting to stir.
When the lamb liver is ready, sprinkle it with parsley, and when serving, decorate with basil leaves. Pairs well with a fresh salad.

Lamb liver - recipe with mushrooms

You can also make a more complex dish, which, however, can be prepared quickly and it turns out very tasty.

For it you will need:

lamb liver;
chicken bouillon;
fresh mushrooms;
olive oil;
parsley;
garlic.

How to cook lamb liver with mushrooms:

To prepare this recipe, rinse the lamb liver in cold water. Clean it from the films, cut into cubes.
Bread the lamb liver in flour, heat the pan and fry the meat on both sides in olive oil.
While the lamb liver is fried, cook the second part of the dish in an arc pan. Take 300 grams of mushrooms that you like, wash them, clean and cut them. Crush 4 garlic cloves, chop the parsley. Saute mushrooms in olive oil with garlic.
Let the mushrooms simmer for 5 minutes, then add half a liter of chicken broth and fried lamb liver. Leave everything for about 7 minutes, remembering to stir.
Serve lamb liver to the table, sprinkled with parsley or other spices if desired.

Lamb liver turns out to be very soft and tender, so guests will surely appreciate this culinary masterpiece. The liver can be served with rice or baked potatoes.

Fry lamb liver in a frying pan over medium heat, after soaking.

How to fry lamb liver

Products
Lamb liver - 700 grams
Sunflower oil for frying - 5 tablespoons
Onion - 2 heads
Salt - 1 teaspoon
Milk - 0.5 liters

Food preparation
1. Wash and dry 700 grams of lamb liver with a paper towel.
2. Soak lamb liver for 2 hours in 0.5 liters of cold milk to make it softer.
3. Remove the film from a piece of liver. To do this, cut a piece from the bottom, holding the edge of the film with your left hand, drive a long sharp knife along its inner surface.
4. Cut the liver into slices 1 cm thick.
5. Peel and cut 2 onions into rings.

Roast lamb liver
1. Pour 2 tablespoons of sunflower oil for frying into a frying pan, put on medium heat.
2. Heat the oil for 1 minute, then add the onion rings to the pan. Fry for 5 minutes, stirring.
3. Pour 3 tablespoons of sunflower oil into another pan, put on medium heat, heat for 1 minute, then put the liver pieces. Fry 5 minutes.
4. Turn the liver pieces over to the other side, put the fried onion on top and fry for another 5 minutes.

Greek fried lamb liver

Products
Lamb liver - 700 grams
Olive oil - 5 tablespoons
Lemon - 1 piece
Parsley greens - 5 sprigs
Basil greens - 5 sprigs
Salt - 1 teaspoon
Black pepper - half a teaspoon

Food preparation
1. Rinse the lamb liver, dry it with a paper towel and put it on a cutting board.
2. Cut 700 grams of liver into 2X2 cm cubes.
3. Wash 5 sprigs of basil and 5 sprigs of parsley, finely chop.
4. Squeeze juice from 1 lemon.

Roast lamb liver in Greek
1. Pour 5 tablespoons of olive oil for frying into a frying pan and put on high heat. After 1 minute, put the pieces of liver into the pan. Fry for 2 minutes, turn over to the other side. Fry for 2 more minutes.
2. Reduce the fire. Sprinkle the liver in a skillet with 1 teaspoon salt and half a teaspoon black pepper.
3. Add basil and parsley to the pan with the liver, pour over everything with the juice squeezed from 1 lemon.
4. Stir the contents of the pan, fry over low heat for 10 minutes, remembering to stir.
Serve fried lamb liver with rice or boiled potatoes.