Liver and orange slices

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4 servings Prep: 20 mins, Cooking: 15 mins
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Lamb

By Food24 November 03 2009
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Ingredients (12)

500.00 g lamb — liver
90.00 ml flour — seasoned
50.00 ml margarine — or oil
1.00 onion — small, chopped
1.00 garlic — cloves, crushed
2.00 oranges — juice only
125.00 ml stock — beef
30.00 ml vinegar — white
15.00 ml fresh parsley — chopped
1.00 large orange — sliced
10.00 ml oil
15.00 ml brown sugar
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Method:

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.



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