Lamb Liver Zeytinyagli

Ingredients

• 🧂Saltto taste
  
• 🧅Onion2, halved and sliced
  
• 🍅Tomato2
  
• 🧄Garlic4 cloves, crushed
  
• 🍋Lemon1
  
• 🫙Olive Oil2 tbsp
  
• 🌶️Bay Leaf2
  
• 🫙Stock or Broth500 ml
  
• 🌶️Urfa Pepper Flakes1 tsp
  
• 🍗Lamb Liver400 g
  

Optional extras

• 🌿Fresh Parsleyhandful, to finish
  

Instructions

1. 1

   Brown the lamb liver deeply in the Olive Oil in a heavy pot — patience here pays off later.

2. 2

   Remove it, then let the onion and garlic soften in the drippings with the urfa pepper flakes.

3. 3

   Return the lamb liver, add the stock and bay leaves, and bring to the gentlest simmer.

4. 4

   Cover and braise low and slow until the lamb liver yields to a spoon, about 45 minutes.

5. 5

   Skim the fat, reduce the sauce to a glaze, and serve with something starchy to catch every drop.