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Lamb Juhn Recipe
|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|
Serving size: Complete recipe
Calories 3133 Calories from Fat 2251
% Daily Value*
Total Fat 255 g391.7%
Saturated Fat 35.4 g177.2%
Trans Fat 0 g
Cholesterol 423 mg
Sodium 7734.8 mg322.3%
Total Carbohydrates 92 g30.6%
Dietary Fiber 3.2 g12.7%
Sugars 18.5 g
Protein 124 g248%
Vitamin A 7375.6% Vitamin C 3%
Calcium 10.2% Iron 409.2%
*Based on a 2000 Calorie diet
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.