Entree: Armenia – Central Culinary Region – Ջվջիկ ➤ Tjvjik (pan-fried lamb liver with onions and lemon)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Additional 10 min

Total 40 min

Ingredients

- 1 lb (454 g) lamb liver, trimmed and cut into 1-inch pieces
- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (28 g) unsalted butter
- 1 large onion, approx. 8 oz (225 g), thinly sliced
- 2 cloves garlic, minced (6 g)
- 1 tsp (5 g) salt, or to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1 tsp (2 g) sweet paprika
- 1/4 tsp (1 g) ground coriander
- Juice of 1 lemon, about 2 tbsp (30 ml)
- 1/4 cup (15 g) fresh parsley, chopped
- Lavash or crusty bread for serving

Instructions

1. Pat the liver pieces dry and season with 1/2 tsp (2.5 g) salt, pepper, paprika, and ground coriander; let rest 10 minutes at room temperature.
2. Heat the vegetable oil and 1 tbsp (14 g) butter in a large skillet over medium-high heat until shimmering. Add the liver in a single layer and sear without crowding, about 2 minutes per side, until browned but still slightly pink inside; work in batches if necessary. Remove liver to a plate and keep warm.
3. In the same skillet, add the remaining 1 tbsp (14 g) butter and the sliced onion. Sauté until the onion is soft and caramelized, about 8–10 minutes.
4. Add the minced garlic and cook 30 seconds more, then return the liver to the skillet and toss briefly with the onions to combine and heat through, about 1–2 minutes.
5. Remove from heat, squeeze the lemon juice over the liver and onions, sprinkle with remaining 1/2 tsp (2.5 g) salt if needed, and stir in chopped parsley.
6. Serve immediately with lavash or crusty bread to soak up the pan juices.