This Pan-Seared Lamb Liver with Ground Lamb recipe is pure carnivore heaven, packed with nutrients and flavor without any plant ingredients.
Introduction
What makes this Pan-Seared Lamb Liver with Ground Lamb truly special? Lamb Liver provides a milder taste than beef liver while still offering impressive nutrient density, while the Pan-Seared cooking method draws inspiration from classic steakhouse techniques, creating a perfect crust while maintaining juiciness inside. What makes this Pan-Seared Lamb Liver with Ground Lamb special is the perfect balance of rendered fat and tender meat. Whether you’re new to the carnivore diet or a seasoned pro, this recipe demonstrates how satisfying animal-based eating can be.
Recipe Details
- Prep Time: 8 minutes
- Cook Time: 18 minutes
- Total Time: 26 minutes
- Servings: 4
- Difficulty: Easy
Ingredients
- 21 oz Lamb Liver
- 2 tbsp Lard
- 2 tsp Sea Salt
- 1 tsp Himalayan Salt
- 2 tsp Oregano
Instructions
- Take Lamb Liver out of the refrigerator and let it come to room temperature (about 30 minutes).
- Season Lamb Liver generously with Sea Salt, Himalayan Salt and Oregano.
- Heat a heavy cast-iron skillet over high heat. Add Lard and let it heat until shimmering.
- Add Lamb Liver to the hot pan and sear for 3-4 minutes on each side for medium-rare, or until desired doneness is reached.
- Let the meat rest for 5-10 minutes before serving.
- Serve hot, optionally with additional Lard on top.
Nutrition Information
- Calories: 598
- Protein: 64g
- Fat: 38g
- Carbs: 0g
- Saturated Fat: 21g
- Cholesterol: 265mg
- Sodium: 593mg