On boxing day, we butchered out a lovely young lamb for our personal use here on the farm, and that means fresh Lamb Liver, and it was a lovely looking liver indeed! I split it into two portions, the other recipe will be coming soon as will a new Lamb Heart Dish.. Having said that, this dish is a mix of the tradional and a nod to my grandpa’s german roots 🙂 This served two.
Breaded Lamb Liver with Fried Onions/Mushrooms on a bed of hot Sauerkraut!
- Half a pound fresh lamb liver, sliced into 1 inch stripes, soaked in whole milk for at least one hours but no more then four.
- 2 Tbs of butter, 2 Tbs of olive oil
- 1 Extra Large Onion
- 2 or 3 large white mushrooms
- a heaping cup or cup and half of sauerkraut.
- 3 heaping tbs of flour or cornmeal or coconut flour etc.
- Salt, pepper, seasonings (I used a premix for Roast Beef)
Prepare your liver, trim out any peices of tubing with a small sharp knife, cut into 1 inch stripes and cover with whole milk and let soak for at least an hour, when ready prepare your spiced flour.
In a cast iron on med heat, melt your butter, and cook your peeled, sliced onions till golden brown, remove and set in a bowl, then place your sliced mushrooms in till browned, remove, and add your olive oil, then take your liver out of the milk, and bread them up and into the pan, making sure each peice have lots of room, (no touching please) leave and do not flip until the sides are fully cooked and you are ideally seeing cooking seepage on the top side, then flip, you should have a good golden crust on the side that is cooked, another 2 or 3 min to fully cook but still be super tender and moist.. Remove and dump your sauerkraut into the pan, just heat it though and then remove and place in the middle of the serving dish, arrange the liver around the mound and top with the onions and mushrooms. Excellent as is but can also be served with a side of hot mashed if you want..
If you like Liver and onions but want to take it step up, do give this one a true!