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02 January 2013,23:51 by
Ponmathi Srilekha.S

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LAMBS LIVER WITH BABY ONIONS AND CHIVE SAUCE

Lambs liver with baby onions and chive sauce taste good. The liver was marinated with lemon juice, sherry, honey, onions and chives. After marinating, put it on a foil and steam. It is delicious when pair with chive sauce.
Serves :
8

Preparation Time :
40 minutes

Cooking Time :
2 hours 30 minutes

Preparation Method :

  • Season the strips of liver with salt and pepper. Lay in a dish with the lemon juice, sherry, honey, onions and the chives. Marinate for up to 2 hours.
  • Cut a piece of foil or greaseproof paper large enough to seal all of the ingredients in a large parcel.
  • Spoon the food on to the foil. Fold up the edges, pour in all of the marinade and seal completely.
  • Place in a steamer. Bring the stock and remaining chives to the boil in a saucepan.
  • Cover the steamer with a tight-fitting lid and steam over the stock for 10 minutes.
  • Remove the foil packet and pour the juices from the meat into the hot stock in the saucepan.
  • Keep the food warm to one side while you finish the chive-flavored sauce.
  • Boil the stock until syrupy, and then reduce the heat. Whisk in the margarine, nut by nut, until the sauce is creamy.
  • Turn off the heat. Arrange the liver and onions on 4 warmed plates. Pour over the sauce and garnish with bacon dice and chives.
  • Serve at once.

INGREDIENTS

  • 750 grams lambs' liver, trimmed and cut into strips
  • Salt
  • Freshly ground black pepper
  • Juice of 1 lemon
  • 4 tablespoons sherry
  • 1 teaspoon honey
  • 20 button onions, peeled
  • 6 tablespoons snipped chives
  • 300 ml beef stock
  • 100 grams margarine, cut into walnut-sized pieces

Garnish

  • 100 grams lean smoked bacon, derinded, grilled and diced
  • 2 tablespoon snipped chives

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