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Lamb Juhn

Flavors.of.Asia's picture
  Lambs liver 1 Pound, thinly sliced
  Flour 1⁄2 Cup (8 tbs)
  Eggs 2 , lightly beaten
  Sesame oil 1 Cup (16 tbs)
  Soy sauce 1⁄2 Cup (8 tbs)
  Wine vinegar 1⁄2 Cup (8 tbs)
  Soft brown sugar 1 Tablespoon
  Chopped pine nuts 2 Teaspoon
  Garlic clove 1 Large
  Salt To Taste
  Pepper To Taste

Rub the liver gently with the garlic, then discard the clove.
Sprinkle with salt and pepper to taste.
Dip the slices in flour, shaking off any excess, then in the beaten eggs.
Heat the oil in a large frying-pan.
When it is hot, add the liver slices and fry for 3 to 4 minutes on each side (depending on thickness), or until the meat is just cooked through.
Meanwhile, make the sauce by combining all the ingredients in a screw-top jar until they are thoroughly blended.
Pour into a shallow dipping bowl.
Transfer the liver slices to a warmed serving platter and serve at once, with the dipping sauce.

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Lamb Juhn Recipe