Boil lamb liver in a saucepan for 7 minutes after boiling water.
In a slow cooker, cook lamb liver for 15 minutes in the “Steaming” mode.
Boil 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 water again.
When boiling, salt is not added to the water so that the lamb liver does not become tougher. Salt a ready-made dish with lamb liver.
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
Lamb liver – 500 grams
Onion – 1 piece
Carrot – 1 piece
Peppercorns – 10 pieces
Bay leaf – 1 piece
Salt – half a tablespoon Cooking
water – 1 liter
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 the pan on medium heat, bring the water to a boil.
3. Put the lamb liver into boiling water, bring the water to a boil again.
4. Carefully remove the foam formed during cooking with a spoon.
5. Reduce the heat, cook the lamb liver for 15 minutes over low heat.
6. Add half a tablespoon of salt and 1 bay leaf. Cook for 5 more minutes.
Lamb liver is ready.
Cooking lamb liver in a multicooker for a couple
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 it on a steaming tray, put carrots next to it.
3. Cooking time 15 minutes in the “Steam” mode.
Steamed lamb liver retains all the nutrients and is considered a dietary product. For garnish, you can use steamed carrots.
How to cook lamb liver soup
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 glass
Flour – 6 tablespoons
Yolk – 2 pieces
Black pepper – 1 teaspoon
Salt – 1 tablespoon
How to cook lamb liver soup
1. Pour 4 liters of water into a saucepan, lay out lamb bones, put the saucepan on fire.
2. After boiling water, add salt, pepper and bay leaf.
3. Boil the bone broth for 2 hours, then strain the broth.
4. Clean the liver from the film and wash.
5. Dry the liver and cut into thin sticks.
6. Peel the carrots and parsley root and cut into thin circles.
7. Peel the onion and finely chop.
8. Melt the butter in a frying pan, put the liver, onions, carrots and parsley root.
9. Fry vegetables for 5 minutes over medium heat, salt and pepper, pour 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, pour in 6 tablespoons of water and mix.
11. Put the saucepan with the milk mixture on a quiet fire, 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 parsley, dry and finely chop.
Serve soup with lamb liver sprinkled with parsley.
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 this requires cutting off thin flaps of the liver.
The liver does not need to be soaked in either water or milk. If the animal grew up on natural feed, then soaking the liver is only for your peace of mind.
You will get better and better at shooting the film every time, but you should start with the liver of young animals, in which the film separates “by itself”.
The calorie content of boiled lamb liver is about 100 kcal / 100 grams.
Boiled mutton liver can be used to make a pate or cut into pieces, warmed in sour cream and served with rice, potatoes, buckwheat or a vegetable side dish.
The shelf life of boiled liver is no more than 24 hours in the refrigerator.
The lighter the shade of lamb liver, the softer and more tender it will be after cooking. It is recommended to purchase chilled liver.