Croatian Bbq Lamb Liver Recipes

BARBECUED BEEF LIVER

Barbecued Beef Liver image

Beef liver simmered in a sweet and tangy sauce will tempt the picky eaters in your family! Even our teenagers like this. Double the sauce ingredients if you wish to have extra to pour over noodles or rice.

Provided by AUNT MAMIE

Categories 100+ Everyday Cooking Recipes

Time 40m

Yield 4

Number Of Ingredients 11

Ingredients

3 tablespoons all-purpose flour
½ teaspoon salt
½ teaspoon pepper
1 pound beef liver, thinly sliced
⅓ cup water
¼ cup ketchup
2 tablespoons brown sugar
1 tablespoon vinegar
1 tablespoon Worcestershire sauce
1 dash garlic powder
1 tablespoon vegetable oil

Steps:

In a resealable plastic bag, mix the flour, salt, and pepper. Place the liver slices into the bag one at a time, seal, and toss to coat.
In a bowl, mix the water, ketchup, brown sugar, vinegar, Worcestershire sauce, and garlic powder.
Heat the oil in a skillet over medium heat. Brown the liver slices on both sides. Pour the sauce mixture over the liver. Bring to a boil, reduce heat, and simmer 20 minutes, until liver is tender.

Nutrition Facts : Calories 220.8 calories, Carbohydrate 19.7 g, Cholesterol 270.3 mg, Fat 6.8 g, Fiber 0.3 g, Protein 19.8 g, SaturatedFat 1.6 g, Sodium 556.3 mg, Sugar 10.5 g

MOROCCAN-STYLE BARBECUED LEG OF LAMB

Moroccan-style barbecued leg of lamb image

Mary Cadogan demonstrates the technique of boning out a leg of lamb and how to cook it

Provided by Mary Cadogan

Categories Dinner, Main course, Supper

Time 1h10m

Number Of Ingredients 11

Ingredients

50g butter , melted
3 tbsp olive oil
2 tsp each ground cumin , coriander and praprika
1 tbsp thyme leaves
3 garlic cloves , crushed
zest and juice 1 lemon
1 tsp harissa
2 ½kg leg of lamb , butterflied
1 tsp harissa
handful fresh coriander leaves, roughly chopped
300g Greek yogurt

Steps:

Mix the butter and oil in a bowl, then stir in the spices, thyme, garlic, lemon zest and juice. Add the harissa, 1 tsp salt and plenty of freshly ground black pepper, and mix well.
Put the butterflied lamb (see step-by-step guide) in a large shallow dish and spoon over the marinade. Using your hands, rub it all over the meat. Cover loosely with foil or cling film and leave to marinate for at least 2 hrs, or overnight in the fridge.
Light the barbecue, adding plenty of coals. When it is ready, add the lamb, fat-side down, and cook on a fairly high heat for 5 mins until well browned. Turn over and cook for another 5 mins to brown the other side.
Move the coals to the sides of the barbecue to reduce the heat under the meat and cook more gently for 30-40 mins, turning occasionally. This timing will give you pink meat.
Remove the meat to a large board and cover tightly with foil. Leave to rest for 10-15 mins.
For the sauce, fold the harissa, a little salt and the coriander into the yogurt. Cut the lamb into thick slices and serve with the sauce and couscous, if you like.

Nutrition Facts : Calories 734 calories, Fat 45 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 1 grams carbohydrates, Protein 81 grams protein