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Lamb's Liver Roman Style     HT   MC   Italian   50mins

Serves 4     Hot   Offal  Vegetables  Herbs  Fruit  Alcohol   Main course    Gluten Wheat Dairy Free    Eggless  Italy  Europe

 

Ingredients

2 Lambs' Hearts

450g/1lb Lamb's Liver, thinly sliced

4 small Artichokes

5 tbsp Oil

1 Onion, finely chopped

150g/5oz Boiled Tongue, cubed

240ml/8 fl.oz. Dry White Wine (check manufacture)

2 tbsp Fresh Parsley, chopped

1 Bay Leaf

2 Strips Lemon Zest

3 Strips Orange Zest

1 teasp Lemon Juice

Salt & Pepper

 

Instructions

 

1. Cut the hearts in half and wash under running water. Dry and slice thinly, removing all fat and membrane. Prepare the liver.

 

2. Cut each artichoke into 8 wedges. Remove and discard choke and leaves. Melt 30ml/1 fl.oz. of the oil in a saucepan add the artichokes and cook for 5 minutes turning all the time. Add a little water periodically to keep just moist. Cover and cook until tender.

 

3. Meanwhile cook the onion in the remaining oil in a frying-pan over low heat until soft. Add the heart slices and cook for 10 minutes. Add the liver and cook for a further 5 minutes.

 

4. Add the tongue, wine, parsley, bay leaf, lemon and orange zest and the lemon juice. Bring to the boil and simmer for 10 minutes. Add the artichokes 5 minutes before the end of cooking. Cook until the sauce is well reduced. Season and serve very hot.

 

 

More Offal  Recipes   |  Types of Offal  |  More Recipes with Alcohol 

 

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Key techniques required to make this recipe

 

Chop to To cut into pieces of approximately the same size.
Slice to -  To cut food, such as bread, meat, fish or vegetables, into flat pieces of varying thickness.

 

Freezing/Make ahead

Not suitable

 

Tips, Options and Substitutions

xxx

Main equipment required to make this Recipe

 

Chopping Knife

Saucepan

Wooden or Plastic Spoon

 

Related Recipes and Information

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Types of Offal 

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