This simple pan-fried lamb liver and onions is a nourishing and satisfying traditional meal that comes together in just minutes. Tender, juicy, and full of flavor, it’s one of the best ways to cook liver — even if you think you don’t like it!
Since we bought a couple of whole lambs from a local farm, I’ve been so excited to experiment more with this delicious and tender meat. One of the things I was most looking forward to was enjoying a few packs of grass-fed lamb liver. We eat liver every week (usually from grass-fed beef), and switching things up now and then never hurts. This lamb liver with onions is a classic: simple, traditional, and loved by many.
Whether you’re cooking liver for its incredible health benefits, because you enjoy the taste, or for the nose-to-tail philosophy and affordability, you’ll love this recipe.
If you’re a liver lover, be sure to check out my post on how to cook the perfect pan-fried beef liver (which can easily be adapted for lamb) and browse through my many other organ meat recipes. And since you’re enjoying it, you might also want to read about all the amazing nutritional benefits of organ meats!
Why You’ll Love This Recipe
This lamb liver and onions is one of the most nutrient-dense meals you can serve your family. Lamb liver is a true superfood, packed with vitamins A, B12, folate, iron, and trace minerals. Paired with healthy fats and onions, which bring their own minerals, antioxidants, and sulfur compounds, this dish becomes a real super-meal for everyday nourishment.
Not only is it incredibly nutritious, but it’s also wonderfully affordable. Liver is one of the most budget-friendly cuts of meat, and onions are as humble and inexpensive as they come. It’s a perfect example of a traditional, nose-to-tail recipe that’s both frugal and full of flavor.
Best of all, feeding your family something this wholesome couldn’t be simpler. Liver often comes pre-sliced and ready to cook: just soak it, season it, and fry it up. The whole dish comes together in less than 20 minutes!
And if liver still feels a little intimidating, lamb liver is a great place to start. Its mild flavor and tender texture make it one of the easiest (and tastiest) ways to enjoy this amazing food. This lamb liver with onions is simply delicious, so tender that it melts in your mouth, and with that amazing sautéed onions flavor that makes it so comforting. This is also a great recipe for little ones who, believe it or not, will love the soft texture of this nutritious meat.
Lamb Liver FAQs
Is lamb liver healthy?
Yes! Lamb liver is rich in highly bioavailable nutrients including vitamins A, D, E, K, B12, folate, and iron. It supports energy levels, healthy skin, brain function, and immune health. Read all about its nutrition and benefits here! In traditional diets, liver was often considered one of the most valuable parts of the animal, and often offered to pregnant women, children, or those who were recovering.
What’s the difference between lamb liver and beef liver?
Lamb liver has a milder, sweeter flavor and softer texture than beef liver thanks to the slightly higher fat content. Lamb liver a great “starter liver” if you’re new to organ meats, compared to the stronger and firmer beef liver. Nutritionally, they are both are extremely nutrient-dense, with some minor differences in vitamin and mineral contents.
How much lamb liver can you eat?
For most people, about 100–150 g (3–5 oz) once or twice a week is plenty to get the nutritional benefits without overdoing vitamin A.
Important: eating too much liver can actually be harmful and lead to hypervitaminosis A. Adults shouldn’t consume more than 2 servings (each serving being ~ 4oz) of beef liver per week, whether babies and small children shouldn’t consume more than 1-2 oz of liver per week. Note, however, that vitamin A toxicity is generally a result of high-dose Vit A supplements, and not occasional meals of liver.
What is the best way to cook lamb liver?
The key is not to overcook it. Liver should be cooked quickly over medium-high heat until just browned on the outside and slightly pink inside, usually 1–2 minutes per side, depending on thickness. Overcooking makes it tough and dry. Soaking the liver before cooking can also make it more palatable.
Does lamb liver need to be soaked?
You don’t have to soak liver, but you can soak it in milk or lemon water if you want to make the flavor milder and improve its texture. Soak it for at least 30 minutes, up to overnight, changing the liquid if it gets very bloody.
Ingredients for This Pan-Fried Lamb Liver and Onions
Lamb liver. Choose fresh, high-quality lamb liver from grass-fed or pasture-raised animals if possible. Lamb liver has a mild, slightly sweet flavor and cooks very quickly. Slice it into even pieces so it cooks evenly, between 1/4 and 1/2 inch. If frozen, let the liver thaw out in the refrigerator before cooking.
Lemon juice or milk (for soaking). Soaking the liver for 30–60 minutes in lemon water or milk helps draw out any residual bitterness and softens the texture.
Butter (or tallow, or ghee). The fat you cook in adds a lot of flavor. Butter gives a classic richness and slight sweetness, while tallow has a mild nutty flavor and can make the liver crunchier on the outside.
Onions. A large onion cut into rings is all you’ll need. I love red onions, but use yellow or sweet if you want a milder flavor.
Garlic. Just a clove for some extra flavor, without overpowering.
Sage, rosemary, thyme and parsley. Use your favorite herbs to add flavor and brighten the dish. I love seasoning the liver with some dry sage, then add some chopped fresh parsley at the end for color and freshness. Thyme and rosemary are also great choices, both dry or fresh work well.
Tools You May Need
Cutting board and knife(s).
Large bowl and strainer.
Large cast iron skillet or stainless steel pan.
How to Make This Pan-Fried LIver and Onions
Step 1: Gather and prepare all your ingredients. Slice the onion into thin rings (about ¼ inch or less) and finely mince the garlic.
Step 2: Slice the liver into pieces about ¼–½ inch thick, trimming off any silverskin if needed. Rinse the slices under cool water to remove excess blood, then place them in a bowl and cover with milk, or with cool water mixed with the juice of half a lemon. Cover and refrigerate for at least 30 minutes, or up to overnight. If soaking longer, change the milk or water once it becomes very bloody.
Step 3: After soaking, drain the liver and pat it completely dry with paper towels or a clean cloth. Transfer to a bowl and season with ½ teaspoon salt, ¼ teaspoon black pepper, and ¼ teaspoon dried sage (or rosemary or thyme). Toss gently to coat evenly.
Step 4: Melt 1 tablespoon of your chosen cooking fat in a skillet over medium-high heat. Add the minced garlic and onion rings with a generous pinch of salt. Sauté for about 5 minutes, stirring often, until the onions begin to soften and turn golden. Remove the onions from the pan and set aside.
Step 5: In the same pan, melt the remaining tablespoon of fat. Once hot, add the liver slices in a single layer, working in batches if needed to avoid overcrowding.
Step 6: Cook the liver for about 1 to 1½ minutes per side, depending on thickness. The outside should be nicely browned, while the inside remains slightly pink and tender. Avoid overcooking as it can turn tough and rubbery quickly.
Step 7: Remove the liver from the pan. Return the onions to the skillet and warm them for a minute or two. Then add the liver back in, toss everything together, and garnish with fresh chopped parsley if you like. Serve warm, with a lemon wedges for brightness.
Notes
Liver cooks very fast! Overcooking is the most common mistake and can make it tough and grainy. Keep the slices thin and watch closely, pink inside means tender and juicy.
This dish is delicious with mashed potatoes, sautéed greens like green beans or peas, or some roasted root vegetables.
Leftovers can be refrigerated for up to 2 days and reheated gently in a covered pan with a splash of broth or butter, just until warm.
If you try this lamb liver and onions, I’d love to hear from you! Drop me a comment down below and don’t forget to leave me a 5-star review if you loved this recipe!
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Printable Recipe Card
Easy and Delicious Pan-Fried Lamb Liver and Onions
Equipment
- Cutting board and knife(s).
- Large bowl and strainer
- Large cast iron skillet or stainless steel pan.
Ingredients
- 1 lb lamb liver
- ½ lemon juice or 1 cup milk to soak liver
- 1 large onion red or yellow
- 2 tbsp butter, ghee, or tallow
- 1 clove garlic optional
- ½ tsp salt or more, to taste
- ¼ tsp black pepper
- ¼ tsp dry sage, or rosemary, or thyme
- Fresh parsley finely chopped, to garnish, optional
- Lemon wedges to garnish, optional
Instructions
- Gather and prepare all your ingredients. Slice the onion into thin rings (about ¼ inch or less) and finely mince the garlic.
- Slice the liver into pieces about ¼–½ inch thick, trimming off any silverskin if needed. Rinse the slices under cool water to remove excess blood, then place them in a bowl and cover with milk, or with cool water mixed with the juice of half a lemon. Cover and refrigerate for at least 30 minutes, or up to overnight. If soaking longer, change the milk or water once it becomes very bloody.
- After soaking, drain the liver and pat it completely dry with paper towels or a clean cloth. Transfer to a bowl and season with ½ teaspoon salt, ¼ teaspoon black pepper, and ¼ teaspoon dried sage (or rosemary or thyme). Toss gently to coat evenly.
- Melt 1 tablespoon of your chosen cooking fat in a skillet over medium-high heat. Add the minced garlic and onion rings with a generous pinch of salt. Sauté for about 5 minutes, stirring often, until the onions begin to soften and turn golden. Remove the onions from the pan and set aside.
- In the same pan, melt the remaining tablespoon of fat. Once hot, add the liver slices in a single layer, working in batches if needed to avoid overcrowding.
- Cook the liver for about 1 to 1½ minutes per side, depending on thickness. The outside should be nicely browned, while the inside remains slightly pink and tender. Avoid overcooking as it can turn tough and rubbery quickly.
- Remove the liver from the pan. Return the onions to the skillet and warm them for a minute or two. Then add the liver back in, toss everything together, and garnish with fresh chopped parsley if you like. Serve warm, with a lemon wedges for brightness.
Yumm! I love all liver. And when I was growing up, this dish of livers and onions, with any kind of liver, was always a huge hit with me. I still love it and I’m always careful to save all of the liver (and not spoil it by breaking the gall bladder, lol). Lamb and goat liver are my favorites, but beef and pork are wonderful too, and chicken livers are my special little treat when cooking chickens.