Ingredients with Measurements:
- 1 lb lamb's liver, sliced
- 1/2 cup all-purpose flour
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup vegetable oil
- 2 red bell peppers, roasted and sliced
- 1/4 cup red wine
- 1/4 cup beef broth
- 2 tbsp butter
- 1 tbsp chopped fresh parsley
Special equipment needed:
- Large skillet
- Oven or toaster oven for roasting peppers
Step-by-step instructions:
1. Preheat the oven to 400°F. Cut the red bell peppers in half and remove the seeds and stems. Place them cut-side down on a baking sheet and roast for 20-25 minutes, until the skin is charred and blistered. Remove from the oven and let cool. Once cool, remove the skin and slice the peppers into thin strips.
2. In a shallow dish, mix together the flour, salt, and black pepper. Dredge the sliced lamb's liver in the flour mixture, shaking off any excess.
3. Heat the vegetable oil in a large skillet over medium-high heat. Once hot, add the liver slices and cook for 2-3 minutes per side, until browned and cooked through. Remove the liver from the skillet and set aside.
4. In the same skillet, add the red wine and beef broth. Bring to a simmer and scrape up any browned bits from the bottom of the pan. Cook for 2-3 minutes, until the liquid has reduced slightly.
5. Add the roasted red pepper strips to the skillet and stir to combine with the sauce. Cook for 1-2 minutes, until heated through.
6. Remove the skillet from the heat and stir in the butter until melted and combined with the sauce.
7. Serve the lamb's fry with the roasted red peppers and sauce. Garnish with chopped fresh parsley.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Oven temperature: 400°F
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 320
Fat: 18g
Saturated Fat: 5g
Cholesterol: 220mg
Sodium: 720mg
Carbohydrates: 12g
Fiber: 2g
Sugar: 3g
Protein: 28g
Substitutions for ingredients:
- Beef liver can be substituted for lamb's liver.
- Chicken broth can be substituted for beef broth.
- Olive oil can be substituted for vegetable oil.
Variations:
- Add sliced onions to the skillet with the red peppers for extra flavor.
- Use different types of peppers, such as poblano or jalapeño, for a spicier dish.
- Serve the lamb's fry over mashed potatoes or rice.
Tips and tricks:
- Be sure to remove the skin from the roasted red peppers before slicing.
- Don't overcook the liver, as it can become tough and chewy.
- Use a meat thermometer to ensure the liver is cooked to an internal temperature of 160°F.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the leftovers in a skillet over medium heat until heated through.
Presentation ideas:
Serve the lamb's fry and roasted red peppers on a large platter, garnished with fresh parsley.
Garnishes:
Chopped fresh parsley
Pairings:
- Serve with a side salad or steamed vegetables.
- Pair with a glass of red wine, such as a Cabernet Sauvignon or Merlot.
Suggested side dishes:
- Mashed potatoes
- Rice pilaf
- Roasted vegetables
Troubleshooting advice:
- If the liver is tough or chewy, it may have been overcooked. Be sure to cook it for only 2-3 minutes per side.
- If the sauce is too thin, let it simmer for a few more minutes to reduce and thicken.
Food safety advice:
- Be sure to cook the liver to an internal temperature of 160°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Lamb's fry, also known as lamb's liver, has been a popular dish in many cultures for centuries. It is a good source of protein, iron, and other essential nutrients.
Flavor profiles:
The lamb's fry has a rich, meaty flavor that pairs well with the sweet and smoky roasted red peppers. The sauce is savory and slightly tangy from the red wine and beef broth.
Serving suggestions:
Serve the lamb's fry and roasted red peppers as a main course for dinner or as a hearty lunch.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A