Lamb Liver Bacon With Thyme Recipes
PAN COOKED LAMBS LIVER AND ONIONS
Pan Cooked Lambs Liver and Onions
Yield 2
Number Of Ingredients 10
Steps:
- Heat the butter in a large frying pan. Add the onion, bacon lardons, garlic and thyme. Cook for 2-3 minutes.Season the flour with salt and black pepper and coat the liver.Add the liver to the pan and brown for about 5 minutes. Add the vinegar and water mixed with the gravy granules and bring to the boil.Serve with parsnip mash and seasonal vegetables.
Nutrition Facts : Calories 378, Fat 20.799999, SaturatedFat 9, Carbohydrate 18, Sugar 5.6, Fiber 2.4, Protein 31, Sodium 3
LIVER AND BACON
This is the best way to make juicy and tender liver. Even the kids will enjoy this!!!
Provided by LADYBARBER01
Categories World Cuisine Recipes European French
Time 35m
Yield 6
Number Of Ingredients 3
Steps:
- Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Transfer bacon to a plate, reserving a small amount of grease in the pan and the rest aside.
- Pour seasoning coating mix into a large resealable plastic bag. Place calves' liver in bag one slice at a time; seal, and toss to coat.
- Cook liver in bacon grease over medium high heat, turning occasionally to brown both sides. Depending on the size of your skillet you may need to work in batches and add more bacon grease. Liver is done when juices run clear. Return bacon to the skillet during the last 2 minutes of cooking to warm through. Serve hot with your favorite side dish.
Nutrition Facts : Calories 320.4 calories, Carbohydrate 20.8 g, Cholesterol 207.5 mg, Fat 15.2 g, Protein 24.3 g, SaturatedFat 4.1 g, Sodium 1177.9 mg, Sugar 2.6 g
BACON-WRAPPED LEG OF LAMB WITH RED WINE REDUCTION
A family favorite for over two decades! Growing up, Mom would always make this for dinner on Easter Sunday or New Year's Day. The bacon adds a wonderful smoky flavor to the outside of the lamb, and the garlic permeates the meat throughout. All topped off with a delectable red wine reduction. Delicious served with mashed potatoes!
Provided by France C
Categories Meat and Poultry Recipes Lamb Leg
Time 2h30m
Yield 6
Number Of Ingredients 11
Steps:
- Trim excess fat and thin membrane from leg of lamb; place into roasting pan. Cut slits in the meat and insert garlic slivers into slits. Mix olive oil, lemon juice, and rosemary in a small bowl; brush mixture over lamb. Lay bacon slices onto the meat. Let roast stand at room temperature for 30 minutes.
- Preheat oven to 325 degrees F (165 degrees C).
- Roast lamb in the preheated oven until an instant-read meat thermometer inserted into the thickest part of the leg, not touching bone, reads 145 degrees F (65 degrees C) for medium-rare or 160 degrees F (70 degrees C) for medium, 1 1/2 to 1 3/4 hours. Transfer lamb to a serving platter, cover loosely with aluminum foil, and let stand while you make the sauce.
- Skim and discard excess grease from pan drippings left in roasting pan; place roasting pan over medium heat. Cook and stir onion in drippings until translucent, about 5 minutes; pour in wine. Stir wine and pan drippings, scraping up and dissolving brown bits of food stuck on the bottom of the pan. Pour in stock, bring sauce to a boil, and reduce heat to low. Stir tomato paste into sauce, bring to a simmer, and cook until sauce has reduced to about 1 cup. Season with salt and black pepper. For a smoother sauce, strain before serving.
Nutrition Facts : Calories 441.8 calories, Carbohydrate 3.2 g, Cholesterol 131.8 mg, Fat 27.6 g, Fiber 0.4 g, Protein 39 g, SaturatedFat 9.8 g, Sodium 324.3 mg, Sugar 1.3 g
NORTH AFRICAN (ALGERIAN) KEBDA M'CHERMOULA - LAMB LIVER!
This recipe is a for a traditional Algerian Chermoula made with liver. Kebda M'chermoula is very tasty and if you love liver then give this recipe a try. Very easy to make. Serve with basmati rice and a nice salad, mashed potato, fresh bread etc.
Provided by Um Safia
Categories Lamb/Sheep
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Cut the liver in pieces approximately 1" long and 1/2" wide. In a large frying pan fry in the olive oil over a medium heat until browned on all sides. Reduce the heat a little and cook for a further 5 minutes.
- Turn up the heat, add the cumin and garlic and lightly fry off.
- Liquidise the tomatoes and add to the pan, season well with salt and pepper. Add the water, mix well then cover and cook for approx 25 minutes on medium to high heat or until the sauce has thickened.
- Stir in half or the chopped coriander and sprinkle the rest on the top.
- Serve with basmati rice and salad, mashed potato or fresh bread etc.
Nutrition Facts : Calories 382.7, Fat 17.3, SaturatedFat 4.9, Cholesterol 742, Sodium 427.9, Carbohydrate 13.8, Fiber 2.1, Sugar 4.9, Protein 42.3
LAMB LIVER & BACON WITH THYME
Use fresh thyme to give this great liver dish a different twist. My kids even like this, not sure where I got the recipe from, I think it was in the Daily Telegraph!
Provided by Jim H-S
Categories One Dish Meal
Time 50m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Boil the potatoes for 10 mins, then drain well and cut in half. Heat 2 tablespoons of the oil in a large heavy pan. Fry the potatoes until golden and then transfer to a plate.
- Season both sides of the liver slices with the salt, some pepper and the paprika. Melt the butter in the frying pan until it is hot, then brown the liver on both sides. Move the liver to a plate and keep warm.
- Add the remaining oil to the pan and fry the bacon, onion and garlic in it, stirring all the time until golden brown. Mix in the apple and cook for a further two minutes Then add the tomatoes, thyme and the worcertershire sauce. Bring to the boil, reduce the heat and simmer for 3 minutes.
- Stir the potatoes into the sauce and arrange the liver slices on the top. Cover and heat throught for 3 or so minutes more. Season with a bit more pepper, sprinkle the parsley over the top and serve. Great with home baked brown bread!
Nutrition Facts : Calories 502.3, Fat 30.5, SaturatedFat 10.2, Cholesterol 345.8, Sodium 604.7, Carbohydrate 35.1, Fiber 4.8, Sugar 10.9, Protein 23.4
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