Help me like lamb liver....

[Sony]

Hi everyone!

There's not much that I make at home that I find truly disastrous, but maybe I've finally met my match.....

Pick up a 1 # package at the farmers' market. I love lamb. I love liver. The lamb liver, not surprisingly, tastes of both. However, it seems like the 2 strong flavors together might be too much for me.

I took a few pieces and prepared it simply....dusted in seasoned flour, seared, quick pan sauce with wine, chicken stock, thyme and a tiny bit of chopped garlic. The liver was slightly pink in the center still, though the texture was a little tougher than I'm used to.

Help me rescue the remaining liver from exile in my freezer. Suggestions for spicing or cooking method, please?

[The Old Foodie]

Soaking it in milk for a while first helps the texture and strong flavour.

Bacon with it is oligatory in my house.

[Tri2Cook]

Wish I could help but I've made an honest effort over many years to teach myself to like liver from various critters prepared in various ways including the so-called gourmet items and it just isn't going to happen for me. I've become pretty sure it's one of those things that isn't mental, I genuinely don't like it.

[ChefCrash]

Lamb liver tastes best and has best texture when eaten raw, with onions, mint, salt and pepper.

We also grill it on skewers along with Lamb fat on super hot coals so the inside is still rare.

[Sony]

Oh my...I don't know if I'm ready to eat it raw, but it would take care of the texture issue, no?

Next round, cooked over a really hot flame after a soak in milk so the inside is not cooked too far. Will also hang onto the idea of serving with mint and onion. Thanks- there may be hope after all !