Which is the best way to cook lamb's liver?

Lamb liver and onions is an English classic and quick and easy to cook. Heat the butter in a large frying pan. Add the onion, bacon lardons, garlic and thyme. Cook for 2-3 minutes. Season the flour with salt and black pepper and coat the liver. Add the liver to the pan and brown for about 5 minutes. Add the vinegar and water mixed with the gravy granules and bring to the boil. Serve with parsnip mash and seasonal vegetables.

Heat a large, non-stick pan over a medium-high heat. Season the flour with pepper, then use it to very lightly dust the liver. Pour the oil into the hot pan, season the liver well with sea salt, then fry for no more than 2 mins each side. Transfer to a plate and cover with foil. Turn down the heat, but while the oil’s still hot, add the pickled onions. As the onions start to caramelise, put them on the plate with the liver. Add the garlic to the pan, which by now should be sufficiently cooled enough not to burn it.

To get the best results, lamb liver should be cooked quickly at a high heat to keep it tender and slightly pink in the middle. Simple Sautéed Lamb Liver in Butter Remove the lamb liver from the fridge, take it out of its packaging, and pat it dry with kitchen paper. Season the liver generously with sea salt. Heat a cast-iron skillet over high heat and add a tablespoon of oil. When the oil begins to smoke, lay the liver carefully in the pan. Reduce the heat to medium, then add a generous knob of butter. Allow the liver to sauté in the foaming butter for 90-seconds, creating a golden crust on one side. Flip the liver and cook for another 90-seconds on the other side, adjusting the heat if the butter starts to brown too quickly. Soften the Flavour: For a milder taste, soak the liver in milk for an hour or two before cooking. Create a Golden Crust: Dusting the liver with a little seasoned flour before frying can add a beautifully golden crust. Grill on Skewers: Lamb liver skewers cooked over hot coals are a fantastic option. Season with salt, crushed cumin seeds, and a pinch of cayenne pepper for a flavourful, smoky dish – the cumin pairs especially well with the liver’s taste. Finish with Vinegar: A splash of sweet vinegar, such as sherry or moscatel, added to the pan at the end of cooking adds a delicious, tangy finish that complements the richness of the liver.