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Lisbon Liver

  Lamb liver 2 Pound, thinly sliced (1 Kilogram)
  Dry white wine 1⁄2 Pint (300 Milliliter / 1 1/4 Cup)
  White wine vinegar 3 Tablespoon
  Bay leaves 2
  Salt To Taste
  Freshly ground black pepper To Taste
  Olive oil 4 Tablespoon
  Smoked bacon 6 Ounce, diced (175 Grams)
  Garlic 3 Clove (15 gm), peeled and crushed

In a shallow dish, cover liver with wine, vinegar, garlic, bay leaves, salt, and pepper.
Cover dish, and leave to marinate overnight.
Remove liver, and pat dry.
Reserve marinade.
Heat olive oil in a large frying pan, and add liver and bacon.
Cook over a fairly high heat until tender.
Remove, and keep warm.
Pour marinade into pan.
Bring to the boil, and reduce a little.
Adjust seasoning.
Remove bay leaves, and pour over liver and bacon.
Serve immediately, with fried sliced potatoes.

Recipe Summary

Difficulty Level: 
Main Dish

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Average: 4.3 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2146 Calories from Fat 953

% Daily Value*

Total Fat 108 g166.9%

Saturated Fat 15.4 g76.8%

Trans Fat 0 g

Cholesterol 70 mg23.3%

Sodium 1317.8 mg54.9%

Total Carbohydrates 45 g15.1%

Dietary Fiber 1.1 g4.4%

Sugars 2.5 g

Protein 209 g418.9%

Vitamin A 14734.2% Vitamin C 10.1%

Calcium 7.3% Iron 740.1%

*Based on a 2000 Calorie diet

Lisbon Liver Recipe