Calves' Liver Sauteed Lemon Thyme

Calves' Liver Sauteed Lemon Thyme


4 people made this

If you haven't tried calves' liver maybe this recipe will change your mind! Calves' liver may be eaten slightly pink, but be careful not to overcook it.

Marta Olynyk

Serves: 2 

  • 250g calves' liver, sliced
  • 1 tablespoon olive oil
  • 6 sprigs fresh lemon thyme, chopped
  • salt and freshly ground black pepper to taste

Preparation:7min  ›  Cook:8min  ›  Ready in:15min 

  1. Rinse liver and pat dry. Heat oil in a large frying pan 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. Season with salt and pepper after cooking.

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Reviews (1)


Easy, fast and I got to use fresh herbs from my garden. Lemon thyme really makes this so flavourful. 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! - 29 Sep 2008

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