Pan fried calves' liver with lemon thyme

    Pan fried calves' liver with lemon thyme

    Pan fried calves' liver with lemon thyme

    (4)
    15min


    4 people made this

    About this recipe: Sliced calves' liver gently pan fried in olive oil with fresh lemon thyme. The lemon thyme contrasts wonderfully with the liver.

    Ingredients
    Serves: 2 

    • 225g (8 oz) calves' liver, sliced
    • 1 tablespoon olive oil
    • 6 sprigs fresh lemon thyme, chopped
    • salt and freshly ground black pepper to taste

    Method
    Prep:7min  ›  Cook:8min  ›  Ready in:15min 

    1. Rinse liver and pat dry. Heat oil in a large frying pan over medium heat. Place the fresh thyme in a layer on the bottom of the pan, then lay the liver on top. Cook on medium heat for about 4 to 5 minutes on each side. Calves' liver may be eaten slightly pink, but be careful not to overcook it. Season with salt and pepper after cooking.
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    Reviews & ratings
    Average global rating:
    (4)

    Reviews in English (4)

    by
    16

    Easy, fast and I got to use fresh herbs from my garden. Lemon thyme really makes this so flavorful. I've cooked this twice. The first time, the heat was too high (med.) so it cooked too fast and burned. The second time I turned the heat down to med. low and cooked it slower. Even so, both times, the liver was excellent to eat! Cooking it slow is definitely the better way to go. BTW, this was my first attempt at preparing liver!  -  21 Jun 2007  (Review from Allrecipes US | Canada)

    by
    4

    - Rated on  -  18 Jan 2015  (Review from Allrecipes US | Canada)

    by
    0

    Easy, fast and I got to use fresh herbs from my garden. Lemon thyme really makes this so flavourful. I've cooked this twice. The first time, the heat was too high (med.) so it cooked too fast and burned. The second time I turned the heat down to med. low and cooked it slower. Even so, both times, the liver was excellent to eat! Cooking it slow is definitely the better way to go. BTW, this was my first attempt at preparing liver!  -  29 Sep 2008  (Review from Allrecipes AU | NZ)

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