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Lisbon Liver Recipe
|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|
|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|
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
Cover dish, and leave to marinate overnight.
Remove liver, and pat dry.
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.
Remove bay leaves, and pour over liver and bacon.
Serve immediately, with fried sliced potatoes.