Ingredients with Measurements:
- 1 lb lamb's liver, sliced
- 1 head of garlic
- 2 tbsp olive oil
- 1 tbsp fresh thyme leaves
- 1 tbsp fresh rosemary leaves
- Salt and pepper to taste
- 1/2 cup all-purpose flour
- 2 tbsp butter
- 1/2 cup chicken broth
Special equipment needed:
- Baking sheet
- Aluminum foil
- Large skillet
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. Cut off the top of the garlic head to expose the cloves. Drizzle with 1 tbsp of olive oil and wrap in aluminum foil. Roast in the oven for 30 minutes.
3. In a bowl, mix together the flour, thyme, rosemary, salt, and pepper.
4. Dredge the liver slices in the flour mixture, shaking off any excess.
5. Heat the remaining 1 tbsp of olive oil and butter in a large skillet over medium-high heat.
6. Add the liver slices to the skillet and cook for 2-3 minutes on each side, until browned and cooked through.
7. Remove the liver from the skillet and set aside.
8. Pour the chicken broth into the skillet and scrape up any browned bits from the bottom of the pan.
9. Squeeze the roasted garlic cloves out of their skins and mash them into the chicken broth.
10. Return the liver to the skillet and coat with the garlic and herb sauce.
11. Serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 40 minutes
Temperature:
Oven temperature: 400°F
Skillet temperature: medium-high heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 280
Fat: 14g
Protein: 25g
Carbohydrates: 12g
Fiber: 1g
Sugar: 1g
Sodium: 320mg
Substitutions for ingredients:
- Lamb's liver can be substituted with beef liver or chicken liver.
- Chicken broth can be substituted with beef broth or vegetable broth.
Variations:
- Add sliced onions and mushrooms to the skillet for a heartier meal.
- Use different herbs such as sage or oregano for a different flavor profile.
- Add a splash of balsamic vinegar to the sauce for a tangy twist.
Tips and tricks:
- Make sure to remove any sinew or membrane from the liver before cooking.
- Do not overcook the liver as it can become tough and rubbery.
- Use a meat thermometer to ensure the liver is cooked to an internal temperature of 160°F.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the liver on a bed of mashed potatoes or polenta for a comforting meal.
Garnishes:
Garnish with fresh herbs such as parsley or chives.
Pairings:
Pair with a full-bodied red wine such as Cabernet Sauvignon or Syrah.
Suggested side dishes:
- Roasted vegetables such as carrots or Brussels sprouts
- Steamed green beans
- Creamed spinach
Troubleshooting advice:
- If the liver is tough, it may have been overcooked. Try cooking for a shorter amount of time next time.
- If the sauce is too thick, add more chicken broth to thin it out.
Food safety advice:
- Make sure to cook the liver to an internal temperature of 160°F to ensure it is safe to eat.
- Always wash your hands and utensils after handling raw liver.
Food history:
Lamb's fry is a traditional dish in Australian and New Zealand cuisine. It is typically made with lamb's liver and served with bacon and onions.
Flavor profiles:
The liver has a rich, slightly gamey flavor that is complemented by the roasted garlic and herbs.
Serving suggestions:
Serve hot with your favorite side dishes and a glass of red wine.
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Taste: Savory, Tangy, Herbaceous, Earthy, Aromatic