Yield > 1
Servings
Keys : Basque Lamb Offal Sauces Meats Alcoholic Spanish Spain
European Mediterranean
Ingredients :
1 cup Dry red wine
1 tbl Red wine vinegar
2 tsp Minced fresh garlic
1 x Bay leaf
1/4 tsp Salt
1 lb Lamb's liver, cut into 1/4
Inch slices
3 tbl Spanish olive oil
3 slc Bacon, chopped
3 tbl Finely chopped Italian
Parsley
Method :
• Combine wine, vinegar, garlic, bay, and salt in glass
baking dish.Add liver and coat well with marinade.Marinade at
room temperature for 3 to 4 hours.
• Heat olive oil in 12 inch skillet until light haze forms. Add
bacon and cook until browned and crisp.Drain on paper towels.
Remove liver from marinadeand pat dry. Brown liver in pan
drippings for 2 minutes on each side. Remove to heated
platter. Pour marinade into hot skillet and boil, uncovered,
until reduced by half.Scatter bacon pieces over liver, pour
marinade on top and sprinkle with parsley. Serve at once.
Goes good with Baque Potatoes.
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