Name: Pan-Seared Lamb and Chicken Liver with Balsamic Greens
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz lamb loin; 3 oz chicken liver; 0.5 tbsp ghee; 0.25 cup red onion; 1 clove garlic; 1 cup baby spinach; 1 tsp fresh rosemary; 1 tbsp balsamic vinegar; 0.25 tsp sea salt; 0.25 tsp black pepper

Pan-Seared Lamb and Chicken Liver with Balsamic Greens

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Pan-Seared Lamb and Chicken Liver with Balsamic Greens

Sautéed lamb loin and chicken livers seared to a tender finish with caramelized onions and fresh rosemary for a rich, savory experience.

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NUTRITION

Protein

50.6g

Fat

27.4g

Carbs

10.8g

SERVINGS

1 serving

INGREDIENTS

4 oz lamb loin

3 oz chicken liver

0.5 tbsp ghee

0.25 cup red onion

1 clove garlic

1 cup baby spinach

1 tsp fresh rosemary

1 tbsp balsamic vinegar

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Pat the lamb loin and chicken livers dry with paper towels and season both sides with sea salt and black pepper.
2
Heat the ghee in a large cast-iron skillet over medium-high heat until shimmering.
3
Add the lamb loin to the skillet and sear for 3-4 minutes per side for medium-rare, then remove and let rest.
4
In the same skillet, add the chicken livers and sliced red onion, sautéing for 2-3 minutes until the livers are browned but still slightly pink in the center.
5
Stir in the minced garlic, fresh rosemary, and balsamic vinegar, scraping the bottom of the pan to release the flavorful browned bits.
6
Add the baby spinach to the pan and toss for 1 minute until just wilted.
7
Slice the lamb loin and serve alongside the chicken livers and balsamic-glazed greens.