I first ate this at the fabulous “Ottoman” restaurant in Sydney. One of the best Turkish restaurants I’ve ever eaten at. I had never been a fan of offal up until that very moment. I ate my first mouthful through gritted teeth but I needn’t have worried – it was absolutely delicious. Making my own at home was really very simple and the results absolutely identical. The liver is soft, and meltingly tender and marries perfectly with the sharp, tart onion salad. It’s a really delicious little dish.
300g lambs liver (membrane and sinew removed)
1 small red onion (thinly sliced)
2 tablespoons sumac
1/2 lemon (juice of)
1/2 cup rocket leaves (finely chopped)
2 tablespoons extra virgin olive oil
salt & pepper
60g unsalted butter
1 tablespoon olive oil
Once you’ve cleaned the liver, cut it into 3cm thick slices and place in a bowl. Pour over the milk, cover and refrigerate for 1 hour.
Combine the onion, sumac, lemon juice, rocket leaves, olive oil and salt & pepper.
Drain the liver then pat dry with paper towels. Heat the butter and oil in a frying pan until bubbling and hot. Fry the liver for 30 seconds each side then drain briefly on paper towels. Sprinkle with a little salt & pepper and serve immediately.
Serve the liver with a little onion salad on the side along with a lemon wedge and some crusty bread.