- 1 lb grass fed, lamb livers
- 1 teaspoon sea salt
- 4 tablespoons organic, grass fed butter
- Black pepper, to taste
- Italian parsley, for garnish
- Heat skillet on medium high and add butter.
- Sprinkle salt and pepper evenly on both sides of livers.
- Place them in the skillet and cook for 4 minutes on each side. Liver should be done when meat inside is slightly pink.
- Garnish with parsley and serve immediately.
Makes 4 servings
Fat: 5 grams
Protein: 22 grams