Greek cuisine · Meat & Kebab

Grilled Lamb Liver Ladolemono

Strips of lamb liver seared hot and tossed while still warm in an olive oil-lemon dressing with oregano.

Ingredients · for 4 servings

• 600 g lamb liver
• 2 lemons
• 6 tbsp olive oil
• 2 tsp dried oregano
• 2 cloves garlic
• 1/2 bunch flat-leaf parsley
• 1 tsp coarse sea salt
• Salt, pepper

Instructions

1. Trim the lamb liver of membranes and veins, cut into 2 cm wide strips, pat dry and let sit at room temperature for 10 min.
2. For the ladolemono, whisk the juice of 1.5 lemons vigorously with 5 tbsp olive oil, the finely grated garlic, 1 tsp oregano and pepper until the sauce binds creamily.
3. Heat a grill or grill pan to high heat and brush the liver strips thinly with the remaining olive oil.
4. Grill the strips for 1.5–2 min. per side until they show clear grill marks and still spring back slightly when pressed – the core should stay just pink.
5. Transfer the hot liver immediately to a bowl, sprinkle with coarse sea salt and toss with the dressing so it soaks it up.
6. Let rest for 5 min., sprinkle with chopped parsley and the remaining oregano, and serve lukewarm with the rest of the lemon in wedges.