Braised Lambs Liver Henderson

Braised Lambs Liver Henderson

Ready in 1 hour
3 review(s) averaging 5. 100% would make again

Top-ranked recipe named "Braised Lambs Liver Henderson"

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Try this Braised Lambs Liver Henderson recipe, or contribute your own. "Alcohol" and "Vegetables" are two tags used to describe Braised Lambs Liver Henderson.

"Loved the flavour I might have been a bit heavy with the thyme and the Red Wine. Had to thicken the gravy a small amount to serve. Served with Mashed Potatoes Carrots and Beans. Instructons could do with being laid out clearer.
Will definatly use again. "

- Portlandjim

Ingredients

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Original recipe makes 2

Servings  

Preparation

1 lb Lambs liver 2 Onions 1/2 cup Clarified butter 1/2 cup Dry Red Wine 1/4 cup Chopped Parsley 1 Bay Leaf 1 Sprig Thyme 1/2 cup Flour 1 Ts Salt Ground Black Pepper to taste 1 Garlic Clove 1/2 cup Water Preparation: Slice liver finely and coat with flour, slice onions 1/2 inch thich, chop parsley, crush garlic and preheat oven to 350F. Method of cookery: 1. Brown onion in clarified butter in casserole with crushed garlic. 2. Dot with butter, add wine, parsley, bay leaf, thyme, salt, pepper and water. Cover and bake at 350F in oven for 30 minutes. 3. Shallow fry floured liver slices quickly to color only, lay them on top, cover, and bake 10 minutes at same heat, basting two or three times with red wine mixture. 4. Remove cover, bake further 5 minutes, then serve. Recipe from The Graham Kerr Cookbook.

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Absolutely superb dish.. Easy to use and lovely taste
Quakerian 2 years ago
Very pleasantly surprised. Easy to make. Not at all dry. Very tasty.
Megshep 4 years ago
Loved the flavour I might have been a bit heavy with the thyme and the Red Wine. Had to thicken the gravy a small amount to serve. Served with Mashed Potatoes Carrots and Beans. Instructons could do with being laid out clearer. Will definatly use again.
Portlandjim 5 years ago
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