Cook the lamb liver in a saucepan for 7 minutes after boiling the water.
In a slow cooker, cook the lamb liver for 15 minutes on the “Steam cooking” mode.
Cook the lamb liver in a double boiler for 15 minutes.
How to cook lamb liver
1. Defrost the lamb liver if it has been frozen.
2. Scald the liver with boiling water.
3. Remove the film with a knife.
4. Put a pot of water on the fire.
5. Bring water to a boil, put the liver; if the water does not cover the liver, add boiling water.
6. Boil the liver for 7 minutes after boiling the water again.
When cooking, no salt is added to the water so that the lamb liver does not become harder. A ready-made dish with lamb liver is salted.
Only fresh or chilled liver is suitable for cooking – frozen liver will be tough, it is better to use it for cooking cutlets or products using minced beef liver.
Lamb liver is considered a dietary product, because its calorie content is only 101 kcal / 100 grams.
Lamb liver with vegetables
Products
Lamb liver – 500 grams
Onions – 1 piece
Carrots – 1 piece
Peppercorns – 10 pieces
Bay leaf – 1 piece
Salt – half a tablespoon
Boiling water – 1 liter
Preparation of products
1. Wash 500 grams of lamb liver under running cold water. No need to cut.
2. Peel 1 onion from dry shells and cut in half.
3. Peel 1 carrot and cut across into 4 pieces.
Cooking lamb liver in a saucepan
1. Pour 1 liter of cold water into a saucepan, put onion halves, carrots and 10 black peppercorns.
2. Put a saucepan over medium heat and bring water to a boil.
3. Put the lamb liver in boiling water, bring the water to a boil again.
4. With a spoon, carefully remove the foam formed during cooking.
5. Reduce heat, cook lamb liver for 15 minutes over low heat.
6. Add half a tablespoon of salt and 1 bay leaf. Cook for another 5 minutes.
Mutton liver is ready.
Steaming lamb liver in a slow cooker
1. Pour 800 milliliters of water into the multicooker bowl, put peppercorns, onion halves and bay leaf.
2. Salt a whole piece of lamb liver and put on a steaming tray, put carrots next to it.
3. Cooking time 15 minutes on “Steam cooking” mode.
Steamed lamb liver retains all the nutrients and is considered a dietary product. For a side dish, you can use steamed carrots.
How to make lamb liver soup
Products
Lamb liver – 400 grams
Lamb bones – 600 grams
Onions – 3 large heads
Carrots – 2 large
Parsley root – 1 piece
Parsley – 1 bunch
Butter – 3 tablespoons
Bay leaf – 1 leaf
Ground saffron – 1 teaspoon
Milk – 1 cup
Flour – 6 tablespoons
Yolk – 2 pieces
Ground black pepper – 1 teaspoon
Salt – 1 tablespoon
How to make lamb liver soup
1. Pour 4 liters of water into a saucepan, put the lamb bones, put the pan on the fire.
2. After boiling water, add salt, pepper and bay leaf.
3. Boil the bone broth for 2 hours, then strain the broth.
4. Remove the film from the liver and wash.
5. Drain the liver and cut into thin cubes.
6. Peel the carrots and parsley root and cut into thin slices.
7. Peel the onions and chop finely.
8. Melt the butter in a skillet, put the liver, onions, carrots and parsley root.
9. Fry vegetables for 5 minutes over medium heat, season with salt and pepper, pour in half a glass of water and simmer under the lid for another 7 minutes.
10. Pour milk into a saucepan, mix with milk and egg yolks, add 6 tablespoons of water and stir.
11. Put a saucepan with milk mixture on a low heat, bring to a boil and turn off.
12. Rub the vegetables through a sieve or chop with a blender, put in the milk mixture, mix.
13. Pour the resulting puree into the hot bone broth, add spices, salt to taste and cook for 3 minutes over low heat, stirring occasionally.
14. Wash the parsley, dry and chop finely.
Serve lamb liver soup with parsley.
Delicious facts
Removing the film from the liver is by far the most labor-intensive moment in the process of its processing and it would seem the most insignificant, but if you do not remove the entire film, then during cooking it will shrink, deforming the delicate liver, making the product dry and rubbery.
The film must be removed even if thin flaps of the liver have to be cut off for this.
The liver does not need to be soaked in water or milk. If the animal grew up on natural feed, then it is worth soaking the liver only for its peace of mind.
You will get better and better at taking off the film each time, but you should start with the liver of young animals, from which the film separates “by itself”.
Calorie value boiled lamb liver – about 100 kcal / 100 grams.
Average cost lamb liver in Moscow in June 2017 – 200 rubles / 1 kilogram.
From boiled lamb liver, you can make a pate or cut the liver into pieces, warm it up in sour cream and serve with rice, potatoes, buckwheat or a vegetable side dish.
Best before boiled liver for no more than 24 hours in the refrigerator.
The lighter the shade of the lamb liver, the softer and more tender it will be after cooking. Chilled liver is recommended.