This is from Delia Smith’s ” Summer Collection”.
Ingredients
- 8 oz lambs liver
- 3 medium onions peeled, halved and thinly sliced
- 10 fl oz marsala wine
- 1 plump garlic clove peeled and crushed
- 2 tbsps olive oil
- 2 tbsps balsamic vinegar
- 1/2 oz butter
- sea salt and black pepper
Servings:
Instructions
- Heat 1 tbsp oil in a frying pan and add the onions. Keeping the heat quite high toss around to brown to a dark colour around the edges without burning. Add the garlic and toss again.
- Pour in the marsala and the vinegar. Bring to a simmer then reduce the heat to its lowest setting so it is barely bubbling. Simmer for 45 minutes then season with salt and pepper.
- Meanwhile slice the liver into 3 cm lengths, keeping then very thin. When the sauce is cooked heat the remaining 1 tbsp of the oil and the butter in another frying pan. When the butter foams add the liver slices and sear briefly for 1-2 minutes.
- When ready tip on to a warmed serving dish and pour over the hot sauce and onions. SErve immediately.
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