Turkish Lamb’s Liver

Alanya, in Turkey, is my home during several winter months, and one of my favorite
restaurants there serves this well-spiced lamb’s liver. The diced liver is sautéed in butter
and served with a salad of arugula, red onion, and lemon. At home, I occasionally prepare
it as finger food to go with a glass of wine.

For this dish, I slice the liver and leave it to absorb the flavors of the spices before I take it
on a quick trip over the hot grill. If you can’t find lamb’s liver, calf’s liver is a fine substitute in this case.

Grilled Liver the Turkish Way
• 1 lb. 5 oz. (600 g) lamb’s or calf’s liver
• 2 lemons, cut in half
• 1 tablespoon chili flakes
• 2 tablespoons dried oregano
• 2 teaspoons salt flakes
• olive oil for brushing

Slice the liver into ¾-inch-thick (2-cm) slices. Place them in a bowl and squeeze lemon
juice over them. Season with chili, oregano, and crumbled salt flakes. Mix thoroughly.

Cover the bowl with plastic wrap and leave it in the refrigerator for a few hours.

Place the liver in a colander to drain thoroughly. Remove most of the oregano with a paper
towel so that it doesn’t burn while grilling. Brush the slices with olive oil.

Preferably, grill the liver in a grill basket brushed with olive oil, 1 minute per side, very
close to direct heat. Then let the liver rest for a while away from the heat so it retains its
juices and stays slightly pink inside.

Serve the liver with grilled eggplant and onion, with garlic butter or herb butter on the side.

Article Source: Low Carb High Fat Barbecue by Birgitta Hoglund