Kat's
Lamb Liver
1 cup Dry red wine
1 tbs Red wine vinegar
2 tsp Minced fresh garlic
1 x Bay leaf
1/4 tsp Salt
1 lb Lamb's liver, cut into 1/4 inch slices
3 tbs Spanish olive oil
3 slc Bacon, chopped
3 tbs Finely chopped Italian Parsley
Method :
Combine wine, vinegar, garlic, bay, and salt in glass baking dish. Add liver and
coat well with marinade. Marinade at room temperature for 3 to 4 hours.
Heat olive oil in 12 inch skillet until light haze forms. Add bacon and cook
until browned and crisp. Drain on paper towels. Remove liver from marinade and
pat dry. Brown liver in pan drippings for 2 minutes on each side. Remove to
heated platter. Pour marinade into hot skillet and boil, uncovered, until
reduced by half. Scatter bacon pieces over liver, pour marinade on top and
sprinkle with parsley. Serve at once.
Far away there in the sunshine are my highest aspirations. I may
not reach them, but I can look up and see their beauty, believe in them and try
to follow where they lead.