Breakfast
Lamb liver with onions
Liver is the cheapest protein in the shop and the most nutrient-dense thing in this library, and it is ruined by exactly one thing: another thirty seconds in the pan.
5gnet carbs
20gfat
26gprotein
305kcal
Per serving20 minServes 2
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Ingredients
For the whole dish · serves 2
- Lamb liver8½ oz
- Onion3 oz
- Butter1 oz
- Apple cider vinegara splash
- Fresh sagea few leaves
- Sea saltto taste
- Black pepperto taste
Method
6 steps · 20 minutes
- Soak the liver in cold water for 10 minutes and pat it dry. This draws out the metallic edge that puts most people off it.
- Peel the fine membrane off if the butcher has not, and slice it no thicker than 1/2 inch.
- Cook the onions right down first, slowly in the butter, until they are sweet and brown. This takes 10 minutes and cannot be hurried.
- Push them aside, raise the heat, and give the liver 90 seconds a side. It should still be pink in the middle.
- Salt it only after it comes out of the pan. Salted before, it weeps and then steams.
- A splash of vinegar into the hot pan, swirled and poured over. It is what stops the whole plate tasting rich.
Macros are per serving and are estimates worked out from the ingredients. Keto Tracker AI is a food logging tool and does not give medical advice; talk to a doctor before changing your diet.
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