John Myers
Lamb Liver Berlin Style
The perfect lamb liver berlin style recipe with a picture and simple step-by-step instructions.
- 300 g freshness Lamb liver in one piece
- 1 Apple Breaburn
- 2 Onions
- 3 chopped up Bacon slices
- 2 tablespoon Flour
- 30 g Butter
- 1 tablespoon Sunflower oil
- Salt and pepper
- 1st preparation: rinse the liver with cold water and pat dry again, then cut into not too thin slices; Halve the peeled onions and cut into small slices; Wash the apple, cut into four thick slices and remove the stones from the center with an apple cutter.
- Preparation 2: heat 20 g butter with oil in a pan and fry the apple slices in it until they get color on the edge and are soft; Lift out of the pan and keep warm. Now put the onion slices with the bacon in the remaining pan fat and can also fry until golden yellow to golden brown; also lift out of the pan and keep warm.
- Leave the remaining butter in the pan, turn the liver in the flour and knock it off again, then fry on both sides until golden brown on medium heat and only now season with salt and pepper.
- Arrange the liver on warmed plates with the apples and the onion mixture; I served mashed potatoes with it.
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