Name: Lamb Liver in Mint-Garlic Marinade



Yield: ???

Comments: 5/ 29/2010 - Was good, did not garnish
9/08/2010 - Used calf liver, a little too salty; used fry pan at setting 6, put pieces into pan individually, turned first entered as soon as last put in
12/7/2010 - Used chicken liver. Soaked in unsalted water, but left a bitter tinge to flavor. Used a large spoon to scoop pieces into the pan, then turned then with a spatula.
11/17/2011 - Used calf liver. Was fine after soaking in salted water. Cooked with burner on '5', medium.


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