Lamb Liver
1 1/2 lb/680 g lamb's liver, in a piece
1/4 pt/140 ml extra virgin olive oil, and more for oiling the casserole
1/4 pt/140 ml dry white wine
1 mild onion, peeled and thinly sliced
salt pepper chopped fresh coriander leaves
Remove and discard any piping from the liver and cut into little
finger-size pieces.
Put in a bowl and mix well with the oil and wine. Stir in the onion rings.
Cover, refrigerate and marinate overnight.
A lidded casserole, not too heavy for you to pick up and shake, or a wide
saute pan, is best for cooking the liver.
Strain the meat and marinade and reserve the marinade. Heat the casserole, add a
tablespoon of olive oil, and, when it is very hot, put in the liver a handful or so at a time so as not to
crowd the pan,
which lowers the temperature and causes the meat to steam rather than fry. Put
on the lid and
shake the casserole vigorously. Return it to the heat and cook for 2-3 minutes
to just cook the liver.
Remove each batch as it is cooked and keep warm in a serving dish. When you have
removed the
last of the liver, pour the marinade into the casserole and boil until reduced
by half. Season to taste and pour the sauce over the liver. Scatter the chopped coriander leaves on
top before serving.
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