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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.
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