meat, lamb's liver, marinade, Mediterranean
t=teaspoon T=tablespoon
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Lamb Liver in Mint/Garlic Marinade
I had something very similar to this in a Turkish restaurant in Frankfurt that boasted “Mediterranean Dishes” (and indeed they were, the wife who was the cook was Italian and he was Greek-Turkish). Though we knew the owner well, all we could get out of him was “just a little mint and garlic with liver”. Years later and still recalling this tasty dish, I came up with this recipe. My taste buds tell me it is very close to how it was done in that tiny little hidden restaurant in Frankfurt.
marinate for 30 minutes
serves 2 well or 4
500 g. lamb liver (or beef or chicken liver - also very good with beef filet or chicken slices)
for the marinade:
1-1/2 T. fresh minced mint
3-4 garlic cloves
1-2 T. olive oil
salt
+- 1/4 t. pepper
optional: extra chopped mint to garnish
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. Garnish, if you like, with more chopped mint.
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!
Note: this dish also works well as a party appetizer. Be sure the pieces are no larger than 3 cm. Don’t forget the toothpicks!
The secret to this dish is the fresh mint and the fresh garlic and very quick cooking time.. Forget the temptation to use dried mint and powdered garlic. I usually serve this dish with my Potatoes with Lemon/Lime and Feta Cheese and a tomato salad with onion and parsley and slices of courgette. All very colourful with the flavours complimenting each other harmoniously. Also delicious with a mixed platter of summer vegetables and new potatoes marinated in lime vinaigrette with cumin.
All recipes are excerpts from "Welcome to My Kitchen" - The Epicurean Table and are copyright of the author. Recipes are not to be
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The Epicurean Table © 1999-2002 Patricia Conant