Prepare lamb liver in French cuisine. Fragrant and tender lamb liver in creamy sauce in Tatar style

Yesterday I got my hands on a fresh liver from a domestic lamb. Without hesitation, I decided to fry it, because the product is very healthy. I usually fry beef and pork liver this way. It always turns out well, so this time everything turned out great! The lamb was young, so the liver was very tender. I’ll tell you how I prepared my liver masterpiece!
1. The liver was washed and kept in water for 30 minutes. To be honest, I could have soaked it longer, but there was no time to wait. I cut the liver into small pieces. Then he heated the oil in a frying pan and put in the liver. I fried it covered for about 30 minutes. Periodically, I stirred the liver so that nothing would burn. During the frying process, I added spices and salt to the pan with the liver.

3. When my liver in the frying pan became golden brown and the excess liquid had completely evaporated, I added a diced tomato and poured in the sour cream sauce. Mixed everything well and simmered under the lid for 5 minutes. A couple of minutes before turning off the stove, I put bay leaves in the pan, the aroma became magical.

Lamb liver can be classified as a dietary and gourmet product. It contains more complete proteins, microelements and vitamins than meat. There are especially many iron- and copper-containing proteins necessary for the synthesis of hemoglobin in the body. Due to its high vitamin A content, liver is essential for people with low vision. The liver can be boiled, fried, stewed, made into pilaf or shish kebab. To make your dishes tasty and healthy, you need to know how to properly prepare liver.

First, you need to choose the right liver in a store or market. To prepare fried liver, pilaf or shish kebab, the liver should only be fresh, from lamb or a young animal. Frozen liver is only suitable for pates or cutlets. Before cooking, the bile ducts must be removed from the liver and the film removed. How to remove the film from the liver? It's very simple, you just need to splash boiling water on it and it will come off easily. After this, the liver is cut into pieces, dried with a napkin or towel, and breaded in a mixture of salt, spices and flour. Fry the liver in a very hot frying pan in vegetable oil or fat tail fat for no more than 3-4 minutes on each side; it is better to cook the onions and vegetables in a separate frying pan and then combine with the fried liver. You can prepare various sauces for liver dishes, or serve a salad of baked peppers, eggplants, tomatoes and pickled onions.

Children starting from 7-8 months can and should also be given liver, since it contains many substances valuable for the growing body. How to prepare liver for a child in order to preserve all the useful vitamins and microelements in it? Dishes made from chopped liver, steamed in the form of a soufflé, are suitable for baby food. You can prepare pates from boiled liver with vegetables and butter, pureed soups with vegetable decoctions or cream.

Fried lamb liver or lamb liver shashlik in fat tail are dishes for real men. Depending on how you prepare burbot liver, you can get an appetizer in the form of raw liver marinated with salt, black pepper, vinegar and onions, and a dietary dish in the form of a delicate boiled liver pate sautéed in vegetable oil with onions.

Lamb liver is closest in nutritional value and taste to beef liver. The rules for preparing dishes from them are not much different. One way to cook beef liver is a recipe for a very tasty pate. For 500 grams of beef liver you need to take 300 grams of unsalted lard (or chicken fat), carrots and onions. Cut everything into large pieces, lightly fry everything, cover and simmer over low heat for 1 hour. Add salt at the end of cooking, otherwise it will taste bitter. Pass through a meat grinder with a fine grid. You can roll it into a roll, putting butter in the middle.

Ingredients

To prepare lamb liver we need:

sheep liver - 500 g;

onions - 3 pcs.;

tomatoes - 6 pcs.;

sweet pepper - 2 pcs.;

water - 75 ml;

salt, Provençal herbs - to taste;

basil - 2-3 sprigs.

Cooking steps

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

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

Place half of the chopped tomatoes on the onion.

Place pieces of lamb liver on top.

Salt and sprinkle with Provençal herbs.

Place the pepper, cut into strips, on the liver.

Place the remaining tomatoes on top.

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

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

Serve on the table together with stewed vegetables.

Lamb liver prepared according to this recipe turns out tasty and very tender.

Bon appetit!

Cook with love!

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;
• onion – 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.

Instructions

1. To prepare “Athenian-style lamb liver”, boil 1 liter of meat broth and pour 400 grams of long grain rice into a saucepan. 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 slices. Heat 40 grams of butter in a frying pan, add the liver and fry it over medium heat for 10 minutes, stirring continuously.

3. Place 40 grams of butter in a large saucepan, heat it 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 ground black pepper to taste.

4. Scald 6 tomatoes with boiling water, peel them and turn them into puree using 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. Place the finished rice on a plate, pour the sauce over it, and place the liver slices on top.

5. Prepare lamb liver with mushrooms. To do this, pass 4 cloves of garlic through a press and coarsely chop the parsley. Cut the lamb liver into portions and bread it in flour, and then fry in olive oil on both sides.

6. Cut 300 grams of fresh mushrooms into small cubes and fry them together with garlic in a separate frying 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 (lamb back) is considered one of the luxurious dishes. It is prepared quickly, and even a novice housewife can master the preparation of this meat. Lamb loin dishes always 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 ground black pepper;
• thyme;
• marjoram;
• oregano;
• rosemary.
• For lamb loin in foil:
• 2 kg lean lamb loin;
• 3 onions;
• carrot;
• 3 cloves of garlic;
• 4 leeks;
• 2 glasses of milk;
• ground black pepper;
• parsley;
• salt.

Instructions

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

2. Preheat the oven to 200 degrees. Pour olive oil into the pan and 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 bake. 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 container, cover with milk and refrigerate overnight. It will be better if the meat is soaked in milk for 24 hours.

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

5. Wash the leeks and parsley. Dry and cut (leeks into rings and parsley finely). Cut the finished lamb loin into pieces, place on a platter, sprinkle with parsley and garnish with leek rings. Sour cream or sour apple sauce goes perfectly with a loin baked in foil.

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Pay attention!
When baking, place the lamb loin in a perfectly, but not too hot, oven. In a very hot oven, it is easy to burn the surface of the meat, and the inside of the lamb will remain raw.

Useful advice
Baked lamb loin will be more juicy if you baste it with a little cold water while cooking.

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The taste of lamb liver is not similar to the taste of pork, beef or chicken liver. This liver has its own inherent taste of lamb, but it is not pronounced. I had never seen lamb liver for sale, but when I saw it on the counter, I wanted to cook it and try it. I made beef liver goulash.

I bought 0.5 kg of lamb liver. I also needed . A tablespoon of flour (without a slide), 1-2 tablespoons of sour cream, spices and olive oil for frying the liver. Like any other liver, lamb liver cooks quickly. Without rushing, this dish can be prepared in 30 minutes. Therefore, you can start with the side dish with which you will serve lamb liver. Suitable side dishes include potatoes, rice, and pasta. I served it with boiled potatoes.

Cut the liver into goulash into long strips of 5-6 centimeters.

Place in a deep bowl and sift the flour directly onto the liver. Dust the liver with flour. It’s convenient for me to do this directly from the company’s sieve mug.

Heat a frying pan well with olive oil and place the liver pieces in the frying pan for frying. Fry the liver over high heat and turn it from side to side.

When the liver “sets” a little and begins to change color, add chopped onion to the goulash and continue frying.

Salt and pepper the lamb liver goulash. The liver with flour and onions should be well fried and not burn, so it is convenient to cook this dish in a frying pan with a thick bottom.

To prepare the sauce, in a small, deep bowl, dilute the sour cream with cold boiled water (the consistency of sour cream varies, so do not overdo it with water) and add it to the frying pan.