Lamb Liver with Orange Paprika
Elevate your dinner game with this vibrant and flavorful Lamb Liver with Orange Paprika recipe, a perfect blend of rich, tender lamb liver and bright citrusy notes. Infused with sweet or smoky paprika, fresh orange zest, and freshly squeezed orange juice, this dish balances bold, hearty flavors with refreshing tang. Searing the liver to perfection locks in its succulence, while a buttery garlic and red onion sauce adds depth and aroma. Ready in just 35 minutes, this quick yet gourmet recipe is ideal for busy weeknight dinners or an impressive weekend treat. Serve it with crusty bread, creamy mashed potatoes, or steamed vegetables, and garnish with fresh parsley for an elegant final touch. A must-try for fans of nutrient-rich offal dishes, this recipe highlights Mediterranean-inspired flavors while being satisfying and nutritious.
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Recipe Information
Ingredients
- 500 g lamb liver
- 1 tsp salt
- 1 tsp black pepper
- 2 tsp paprika (sweet or smoked)
- 2 tsp orange zest
- 60 ml orange juice (freshly squeezed)
- 2 garlic cloves
- 3 tbsp olive oil
- 2 tbsp butter
- 1 red onion
- 2 tbsp fresh parsley (chopped)
Instructions
Thoroughly rinse the lamb liver under cold water and pat it dry with paper towels. Trim any tough membranes or sinew, then cut the liver into bite-sized pieces (about 1–2 inches).
Season the liver pieces with salt, black pepper, and 1 teaspoon of paprika. Toss gently to coat evenly and set aside.
Finely chop the red onion and garlic cloves. Zest and juice an orange to prepare the citrus ingredients.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once the oil is shimmering, add the liver pieces in a single layer. Sear the liver for 2–3 minutes on each side until browned but still slightly pink inside. Remove the liver from the skillet and set aside on a plate.
Reduce the heat to medium and add the remaining 1 tablespoon of olive oil and the butter to the same skillet. Once melted, add the chopped red onion and garlic. Sauté for 3–4 minutes until softened and fragrant.
Stir in the remaining teaspoon of paprika, orange zest, and orange juice. Let the sauce simmer for 3–5 minutes, allowing it to reduce slightly and thicken.
Return the seared liver to the skillet, gently tossing it in the sauce to coat. Cook for an additional 2–3 minutes, ensuring the liver is warmed through but not overcooked.
Remove the skillet from heat and garnish the dish with freshly chopped parsley. Serve immediately with crusty bread, mashed potatoes, or steamed vegetables for a complete meal.
Nutrition Facts
Calories |
1554 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 95.7 g | 123% | |
| Saturated Fat | 29.9 g | 150% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 2196 mg | 732% | |
| Sodium | 2884 mg | 125% | |
| Total Carbohydrate | 48.6 g | 18% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 12.9 g | ||
| Protein | 131.6 g | 263% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 160 mg | 12% | |
| Iron | 37.5 mg | 208% | |
| Potassium | 2510 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
