Baked Lamb Liver (Convection Cooking) Recipe
Summary
Ingredients
| Butter | 50 Milliliter | |
| Onion | 1 Large | |
| Green pepper | 1 Small | |
| Chili sauce | 30 Milliliter | |
| Sauce | 15 Milliliter | |
| Thyme | 1 Milliliter | |
| Lamb liver | 1 Kilogram | |
| Cold coffee | 80 Milliliter |
Nutrition Facts
Serving size: Complete recipe
Calories 1814 Calories from Fat 635
% Daily Value*
Total Fat 72 g110.1%
Saturated Fat 25.9 g129.6%
Trans Fat 0 g
Cholesterol 108.9 mg36.3%
Sodium 266.5 mg11.1%
Total Carbohydrates 82 g27.3%
Dietary Fiber 7.4 g29.5%
Sugars 23.8 g
Protein 218 g435.9%
Vitamin A 16274.3% Vitamin C 146.2%
Calcium 10.4% Iron 810.8%
*Based on a 2000 Calorie diet
Directions
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.
Chef
