How to Cook Fried Lamb Liver and Onions

Easy lamb liver recipes with sauteed onions – how to cook fried lamb liver and onions in 6 steps at home!

Easy food recipe to cook sauteed lamb liver with green onions and rosemary.

Learn in this cooking video how to make fried lamb liver in the pan from scratch using an authentic Hungarian lamb liver recipe with sauteed spring onions!

SUPER YUMMY homemade food recipe by www.homemaderecipesfromscratch.com!

ENJOY cooking lamb liver from scratch! 👌

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👌 Cooking fried lamb liver and onions – video 📺

➡️ What ingredients do you need for fried lamb liver and green onions? ❓

1) 200 g/7 oz of green onions (you can use chives or leek instead)
2) 2 tbsp of sunflower oil
3) salt and ground black pepper to taste
4) 1/2 tsp of dried rosemary or marjoram (optional)
5) 500 g/17.5 oz of lamb liver

➡️ How to make fried lamb liver and green onions from scratch? ❓

1) chop green onions, chives, or leek
2) place some oil into the skillet and wait to warm up
3) place chopped spring onions into the skillet and wait to become glassy over a very high temperature, season with some salt to taste
4) meanwhile, cube lamb liver into medium-sized pieces
5) add cubed lamb liver to the skillet, sprinkle over it some rosemary or marjoram and continue frying ingredients over high temperature while mixing frequently
6) when the liver is golden, turn the heat off, grind some black pepper to taste, and serve the food while it’s hot

➡️ Cooking tips for the fried lamb liver and green onions 🔎

Well, many people would not include fried liver among their preferred appetizer recipes! Opposite to them, I simply adore fried liver and especially lamb liver because it’s very tender and has a special taste when cooked correctly.

Why many people don’t like fried liver, no matter it’s chicken liver, pork liver, or lamb liver?

I think probably because they tasted such food that was not prepared properly.

So, I reveal the secrets of cooking the liver that will like to everyone!

My first advice is to cut the liver into medium-sized pieces when it comes to chicken liver and lamb liver and into strips when it comes to pork liver. The smaller pieces will reduce cooking time and will assure that the liver is cooked inside and won’t remain bloody and raw.

The second golden tip to cooking fried liver is to fry it always over a very high temperature, not medium or low. In this way, it is browned outside and cooked just properly inside.

Plus, never add any liquids to the skillet while frying it! This will stop frying and the liver will boil and so it will HARDEN!

Finally, don’t over fry the liver! It’s ready when the color is golden brown, NOT dark brown. The best texture of the fried lamb liver is when it’s slightly brown outside. To be sure that the dish is ready, just sting a piece of liver and, if there is no blood flowing outside, the food is ready for serving.

I included this recipe as an appetizer and this is just one of the ways in which you can serve the fried liver. For sure, starting the Easter lunch with such a hot appetizer will amaze everyone!

However, fried lamb liver with green onions can be served as a main dish as well. I cook often liver for the main meal of the day, including lamb liver.

The best way to serve fried liver is as the main dish along with creamy mashed potatoes. This food combination is simply delicious and I would eat it at any time! Try it at least once and you’ll see that I’m right!

Do not forget: you can fry lamb liver in this way without spring onions, but its taste won’t be so refined as when it’s cooked with greenery!

Enjoy fried lamb liver with green onions!

You can read more about lamb dishes here!