Lamb Liver in Marsala – Onion – Sauce
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 2 tablespoon oil (olive oil)
- 3 medium onion (s)
- 1 clove garlic, large
- 300 ml Marsala
- 2 tablespoon balsamic vinegar
- salt and pepper
- 250 g lamb liver (s)
- 10 g butter
Print Recipe
Pin Recipe Instructions
- Heat half of the oil in a frying pan. Cut the onions into fine strips, add them and fry them at a relatively high temperature until they are brown. Now add the garlic, fry briefly and then pour in the marsala and balsamic vinegar. Bring to a boil, turn down the temperature and let everything simmer gently for 45 minutes without the lid. Then season with salt and freshly ground pepper.
- In the meantime, prepare the liver: cut it into strips about 4 cm long and no thicker than thin French fries.
- When the 45 minutes are up, heat the remaining oil with the butter in a second frying pan. When the butter is foaming, add the liver cut into strips and fry briefly. It only takes 1-2 minutes to brown and shouldn`t be fried too long, otherwise it will get dry. Immediately pour the finished liver into a preheated bowl, pour the hot onion sauce from the other pan over it and serve immediately.
- Potatoes with tomatoes and basil go well with this.
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