Liver With Lemon Glaze Recipe


MethodMain Ingredient


 Lamb liver slices12
 Seasoned flour1 Teaspoon (Leveled)
 Butter25 Gram
 Oil15 Milliliter (1 Tablespoon)
For glaze:
 Oil30 Milliliter (2 Tablespoon)
 Stock45 Milliliter (3 Tablespoon)
 Finely grated lemon rind1⁄2 Teaspoon (Rind Grated From 1/2 Lemon)
 Lemon juice45 Milliliter (3 Tablespoon)
 Finely chopped onion30 Milliliter (2 Tablespoon)
 Dried thyme1⁄2 Teaspoon (Use A Good Pinch Of Thyme)
 Salt To Taste
 Freshly ground black pepper To Taste
 Lemon slices3 (To Garnish:)
 Parsley sprigs4 (To Garnish:)


Trim the liver and coat in seasoned flour.
Fry in the melted butter and oil for 5 to 8 minutes each side, until well browned and cooked through - but do not overcook or the liver will become hard.
Drain on absorbent kitchen paper and keep warm.
Meanwhile, place all the ingredients for the glaze in a small pan and bring to the boil.
Simmer gently for 5 to 6 minutes, taste and adjust the seasonings, add to the pan the liver was cooked in and blend with the pan juices.
Simmer for 2 to 3 minutes.
Arrange the liver on a flat dish and spoon the glaze over.
Garnish with lemon and parsley.