Basque Lamb’s Liver with Bacon and Red Wine Sauce

by Stefan Kolsch

Brown them in the pan with the bacon juices
SERVINGS    
 
2
PREPARATION TIME
3-4 HOURS
COOKING TIME
25 MINS

Ingredients

450g Lamb’s Liver
1 large glass dry Red Wine
1 tbsp Red Wine Vinegar
2 Cloves Garlic (crushed)
1 Bay Leaf
¼ tsp Salt
3 tbsp Olive Oil
3 rashers Dry Cured Streaky Bacon (chopped)
5 sprigs Parsley (finely chopped)

Basque Lamb’s Liver with Bacon and Red Wine Sauce

Instructions

Combine the wine, vinegar, garlic, bay leaf and salt in a dish, add the Lamb’s Liver and coat well, leave for 3-4 hours.

Heat the oil in a pan and add the bacon, cook until brown and crisp removing any excess fat with kitchen paper. Remove the Liver from the marinade and pat dry, brown them in the pan with the bacon juices for 2 minutes either side. Place the Liver on a warm plate to rest.

Pour the marinade into the pan and boil, uncovered, until it has reduced by half, arrange the bacon over the Liver and pour the marinade over to serve.

Serve with mashed potatoes and fried onions

Purchase your ingredients...

Rate this recipe

Basque Lamb’s Liver with Bacon and Red Wine Sauce
Overall Rating
  

Your comment or suggestion




Comments on this recipe

No comments yet