Grilled Lamb Liver
Main Dishes • European
Description
Grilled Lamb Liver
Ingredients
- Lamb stomach 20 oz
- Salt to taste
- Mixed Ground Peppers to taste
- Pork fat 1 piece
Step-by-Step Guide
Step 1
Wash the liver and cut it into pieces about 7x10 cm.
Step 2
Make small incisions so that the fat from the netting absorbs into the liver while grilling.
Step 3
Season with salt and pepper to taste.
Step 4
Cut the fatty netting into pieces large enough to wrap around the liver pieces.
Step 5
Wrap each piece in the netting.
Step 6
Place the pieces on the grill. Cherry coals are best for grilling lamb liver. Turn the grill every 2–3 minutes.
Step 7
Check for readiness with a knife; if the blood has stopped dripping, the liver is ready. The main thing is not to overcook it. The netting helps retain the juices from the liver.
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