Pan fried calves' liver with lemon thyme

Pan fried calves' liver with lemon thyme


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.

Marta Olynyk

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

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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