(Not Your Grandmother’s) Liver and Onions

Liver and Onions

Serves: 4
Prep Time: 15 minutes
Cook Time: 15-20 minutes



  • 1 lb beef livers, sliced into bite-sized pieces
  • ¼ cup whey or lemon juice
  • ¼ cup potato flour or other fine flour
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 1 teaspoon mustard powder
  • 1 teaspoon garlic powder
  • 1 tablespoon extra virgin olive oil
  • Salt and pepper to taste (about ½ tsp each is recommended)


  • 1 medium-large yellow onion
  • 5 cloves garlic, minced
  • 1 tablespoon extra virgin olive oil
  • 2 tablespoons soy sauce or balsamic vinegar



  1. Soak lamb overnight in whey or lemon juice (see p. x to learn more about whey).
  2. Combine potato flour, spices, salt and pepper in a bowl and mix. Heat olive oil in a large sauté pan over medium heat. Dredge liver slices in flour mixture immediately before placing them in the pan. Cook for 5-7 minutes per side or until slightly under-cooked. Remove from heat and set aside in a covered dish.
  3. Peel onions and slice into rings of concentric circles. Heat 1 tablespoon olive oil in a pan over medium heat and lay onion circles flat side by side in the pan. Cook until translucent, about 5 minutes. Add minced garlic and soy sauce or balsamic vinegar. Stir contents of the pan, breaking up onion circles.
  4. Add liver back into the pan and cook an additional 3-5 minutes until liver is cooked through. It should be moist and not tough. Remove from heat and serve immediately with brown rice and steamed or sautéed vegetables.

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