Appetizer or on Top of Rice

Lamb Liver with Rice

Lamb Liver


  • I/2 pound lamb liver
  • 2 tablespoon vegetable oil
  • 1/3 cup chopped green pepper
  • 1 cup chopped tomato
  • 1 teaspoon tomato paste
  • 1/2 teaspoon basil
  • 1 cup chicken broth
  • 2 tablespoon wine sherry
  • I/2 teaspoon salt
  • 2 gloves minced garlic
  • 1 cup cooked rice
  • freshly ground pepper
  • pinch of salt to taste


1. Cut liver into serving pieces.

2. In midsummer sauce, add oil and garlic and pepper, brown liver quickly in oil on both sides.

3. Add all other ingredients except rice; stir for one minute, cover and simmer 45 minutes, or until liver is tender.

4. Uncover and allow sauce to thicken, if necessary.

5. Serve over mound of hot rice.

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