Name: Lamb Liver in Mint-Garlic Marinade

Ingredients:

• 500 grams lamb liver (or beef or chicken liver - also very good with beef filet or chicken slices)
• 1-1/2 tablespoons fresh minced mint
• 3-4 garlic cloves
• 1-2 tablespoons olive oil
• 1 teaspoon salt (or salt substittute)
• 1/4 teaspoon pepper
• optional: extra chopped mint to garnish

Instructions:

• Cut liver into 1-1/2 cm. slices and soak in cold salt water for 20 minutes.
• Remove and blot dry.
• Cut into 3 to 4 cm. pieces.
• In a small deep bowl, place the liver pieces and the rest of the ingredients.
• Toss gently until evenly coated and allow to sit covered for 30 minutes.
• Use an ungreased grilling pan to grill the pieces briefly + - 1 minutes per side. Test a piece to insure a slightly pink inner colour. Use tongs to turn.

  Tip: Liver cooks very quickly. Once you turn the pieces, remove the grill from the heat source. By the time you bring to the table and serve - they will be done!

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.
3/9/2024 - I had 1/2 pound of beef liver. I used freeze dried mint instead of fresh. Otherwise, I pretty much followed the recipe. It turned out good, served with mashed potatoes and roasted brussels sprouts. We got a full meal and had some leftovers to use in another dish.

Source: http://www.epicureantable.com/recipes/L/lambliver.htm

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