📝 About This Recipe
Transport yourself to a seaside taverna with this quintessential Greek classic, where the richness of premium calf’s liver meets the smoky char of the grill. Marinated in fragrant Mediterranean herbs and finished with a bright, zingy lemon-olive oil dressing, this dish transforms a humble ingredient into a gourmet delicacy. It is prized in Greek cuisine for its buttery texture and deep, savory flavor, making it a sophisticated choice for meat lovers seeking an authentic taste of the Aegean.
🥗 Ingredients
The Meat
- 800 grams Calf's Liver (sliced into 1.5cm thick pieces, membranes removed)
- 1 cup Milk (for soaking to remove bitterness)
The Marinade
- 4 tablespoons Extra Virgin Olive Oil (Greek Koroneiki variety preferred)
- 1 tablespoon Dried Greek Oregano (rubbed between palms to release oils)
- 2 cloves Garlic (finely minced)
- 1 teaspoon Fresh Thyme (leaves only)
- 1/2 teaspoon Black Pepper (freshly cracked)
Ladolemono Sauce & Garnish
- 1/4 cup Extra Virgin Olive Oil (high quality)
- 3 tablespoons Lemon Juice (freshly squeezed)
- 1 teaspoon Sea Salt (flaky salt like Maldon)
- 2 tablespoons Fresh Parsley (finely chopped)
- 4 pieces Lemon Wedges (for serving)
- 1/2 small Red Onion (thinly sliced into half-moons)
👨🍳 Instructions
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1
Begin by rinsing the liver slices under cold water and patting them dry with paper towels. Place them in a shallow bowl and cover with milk for 15-20 minutes; this draws out impurities and ensures a mild, sweet flavor.
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2
While the liver soaks, prepare the marinade by whisking together 4 tablespoons of olive oil, the minced garlic, dried oregano, thyme, and black pepper in a small bowl.
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3
Drain the liver from the milk and pat it thoroughly dry once more. This is crucial for achieving a good sear rather than steaming the meat.
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4
Brush both sides of each liver slice generously with the marinade. Let the meat sit at room temperature for 10 minutes to absorb the aromatics.
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5
Preheat your grill or a heavy cast-iron grill pan over medium-high heat. You want the surface to be smoking slightly before you begin.
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6
Prepare the Ladolemono sauce: In a small jar or bowl, vigorously whisk or shake 1/4 cup olive oil with the lemon juice and a pinch of salt until emulsified and creamy.
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7
Lightly oil the grill grates using a paper towel dipped in vegetable oil to prevent sticking.
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8
Place the liver slices on the grill. Cook for approximately 3-4 minutes on the first side without moving them, allowing a deep brown crust and grill marks to form.
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9
Flip the slices carefully. Grill for another 2-3 minutes on the second side. The liver should be slightly springy to the touch—aim for a medium-rare to medium center (pinkish) to maintain silkiness.
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10
Remove the liver from the heat and transfer it to a warm platter. Immediately season both sides with the flaky sea salt.
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11
Whisk the Ladolemono once more and pour it generously over the hot liver slices. The heat from the meat will help the dressing penetrate.
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12
Scatter the thinly sliced red onions and fresh parsley over the top. Serve immediately with extra lemon wedges on the side.
💡 Chef's Tips
Use calf’s liver rather than beef liver for a significantly more tender and less 'metallic' tasting result. Never salt the liver before cooking, as this draws out moisture and can make the texture tough and rubbery. Avoid overcooking at all costs; liver becomes grainy and bitter if cooked past medium. If you don't have a grill, a smoking hot cast-iron skillet is the best indoor alternative for that authentic char. Ensure the liver is at room temperature before it hits the grill to ensure even cooking throughout the slice.
🍽️ Serving Suggestions
Serve alongside a classic Horiatiki (Greek Salad) with plenty of feta and olives. Pair with crispy lemon-roasted potatoes (Patates Lemonates) to soak up the extra Ladolemono sauce. A chilled glass of Assyrtiko or a light Xinomavro rosé cuts through the richness of the liver perfectly. Provide plenty of warm, grilled pita bread or crusty sourdough to mop up the juices. Add a side of Tzatziki for a cooling, creamy contrast to the smoky grilled meat.