Liver and orange slices

Recipe from: 6/1/2006 12:00:00 AM

Ingredients 12
Servings 1
Minutes 20


Serving Change
  • 500
    lamb's liver, cut into biggish pieces
  • 90
    flour, seasoned with salt and pepper
  • 50
    margarine or oil
  • 1
    small onion, finely chopped
  • 1
    clove garlic, crushed
  • 2
    juice of oranges
  • 125
    beef stock
  • 30
    white vinegar
  • 15
    chopped parsley
  • 1
    large orange, sliced
  • 10
  • 15
    brown sugar


Sprinkle the liver with 75 ml of the seasoned flour.
Heat half the margarine or oil and fry the liver over high heat until browned and done.
Keep warm. Heat the rest of the margarine or oil over moderate heat in the same pan and sauté the onion and garlic until soft.
Stir in the rest of the flour and add the orange juice, stock, vinegar and parsley.
Bring to the boil and boil until the sauce thickens, season to taste and pour over the liver.
Arrange the orange slices on a greased baking sheet, brush with the 10 ml oil and sprinkle with the sugar.
Grill for 1-2 minutes and serve with the liver.

Read more on: grill  |  lamb

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