Baked Lamb Liver
|Butter||50 Milliliter (About 3 Tablespoon)|
|Onion||1 Large, thinly sliced|
|Green pepper||1 Small, slivered|
|Chili sauce||30 Milliliter (About 2 Tablespoon)|
|A 1 sauce||15 Milliliter (About 1 Tablespoon)|
|Thyme||1⁄4 Teaspoon (About 1 Milliliter)|
|Whole lamb liver||2 Pound (About 1 Kilogram)|
|Port/Cold coffee||80 Milliliter (About 1/3 Cup)|
€¢ If you have a combined microwave-convection oven, preheat the convection section at 350°F (180°C).
€¢ Melt the butter 3 minutes in an 8 x 8-inch (20 x 20 cm) ceramic dish or 2 minutes in a small metal saucepan of the same size. Or melt the butter 2 minutes at HIGH in a ceramic dish.
€¢ Add the onion, stir well and microwave 4 minutes at HIGH. The onion will brown lightly here and there. Stir, add the green pepper, stir and microwave 1 minute at HIGH.
€¢ Place the low rack in the preheated 350°F (180°C) oven. Add the remaining ingredients to the onion and green pepper. Set the lamb liver in the centre and baste with the vegetables and juice in the bottom of the dish. Roast 30 to 40 minutes in the preheated oven.
€¢ Let stand 10 minutes. Baste 7 or 8 times during that time.
€¢ Slice thinly and serve with its sauce