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Calves Liver with Lemon Thyme

  • Prep

    7 m
  • Cook

    8 m
  • Ready In

    15 m
Marta Olynyk

Marta Olynyk

Sliced calves' liver sauteed in olive oil with fresh lemon thyme The lemon thyme sweetens the liver, while the slight bitterness of the liver contrasts wonderfully with the lemon thyme.

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Original recipe yields 2 servings

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Nutrition

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  • Calories:
  • 220 kcal
  • 11%
  • Fat:
  • 12.3 g
  • 19%
  • Carbs:
  • 3.6g
  • 1%
  • Protein:
  • 22.7 g
  • 45%
  • Cholesterol:
  • 379 mg
  • 126%
  • Sodium:
  • 88 mg
  • 4%

Based on a 2,000 calorie diet

Directions

  1. Rinse liver and pat dry. Heat oil in a large non-stick skillet over medium heat. Place the fresh thyme in a layer on the bottom of the pan, then lay the liver on top. Cook on medium heat for about 4 to 5 minutes on each side. Calves' liver may be eaten slightly pink, but be careful not to overcook it. Season with salt and pepper after cooking.
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Reviews

YLEEK
16

YLEEK

6/21/2007

Easy, fast and I got to use fresh herbs from my garden. Lemon thyme really makes this so flavorful. I've cooked this twice. The first time, the heat was too high (med.) so it cooked too fast and burned. The second time I turned the heat down to med. low and cooked it slower. Even so, both times, the liver was excellent to eat! Cooking it slow is definitely the better way to go. BTW, this was my first attempt at preparing liver!

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