Lambs’ Liver with Marsala Wine, Bacon and Onions

lambs' liver

(serves 4)

4 slices bacon, cut in small pieces
3 tbsps but­ter
2 white onions, sliced thick
3 tbsps Marsala wine
squeeze lemon juice
sea salt and pep­per to taste
8 slices lambs’ liver
scat­ter­ing of fresh chives

Fry the bacon in a medium skil­let and push to the edges of it, then add but­ter and fry onions until soft. Pour in the Marsala and scrape up all the lit­tle bits from the bot­tom, then add lemon juice and salt and pep­per. Push every­thing to the sides and place the slices of liver in the cen­ter. Fry gen­tly per­haps 3 min­utes on the first side and 2 on the other. This tim­ing will depend on sev­eral things: how thick the slices are, how high your heat, and how rare you like your liver. I mean, THE liver.

Pile every­thing on a nice plat­ter and scat­ter chives over. Serve with some sharp salad, like lentils with a chilli dress­ing, beet­root with bal­samic vine­gar, toma­toes with lemon juice. Also toasted baguette if you like. Rich with iron, only a small serv­ing needed: elemental.

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