Lamb Liver in Mint/Garlic Marinade (link)
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
+- 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.
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