Lamb Liver With Orange Paprika Recipes

LAMB LIVER WITH ORANGE & PAPRIKA

Lamb Liver With Orange & Paprika image

Make and share this Lamb Liver With Orange & Paprika recipe from Food.com.

Provided by Dancer

Categories Beef Organ Meats

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 large onion, chopped
1 garlic clove, crushed
oil (for frying)
1 lb lamb liver
paprika
flour, mixed with paprika (for coating)
6 fluid ounces water
6 fluid ounces orange juice
1 pinch mixed herbs
2 teaspoons dark brown sugar

Steps:

Fry onion& garlic until soft.
Coat liver in seasoned flour and brown in the pan.
Stir in liquid and herbs.
Add sugar and bring to boil.
Reduce the heat and simmer for 15 to 20 minutes.

ROASTED ORANGE-PAPRIKA CARROTS

Roasted Orange-Paprika Carrots image

Make and share this Roasted Orange-Paprika Carrots recipe from Food.com.

Provided by BarbryT

Categories Vegetable

Time 40m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1 1/2 lbs carrots (mixed colors if available)
1 tablespoon extra virgin olive oil
1/4 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper
1/4 teaspoon sweet paprika
2 tablespoons freshly squeezed orange juice
1 tablespoon unsalted butter
1 tablespoon lemon juice

Steps:

Preheat oven to 400 degrees F.
Peel carrots, trim ends and cut lengthwise into quarters. (If the carrots are large, cut in half across, then lengthwise.).
Put carrots in a bowl with the oil, salt and pepper, paprika and orange juice, stirring to coat the carrots.
Spread in a heavy baking dish or cast iron skillet large enough to hold carrots in a single layer.
Bake 30 minutes.
Add the butter and lemon juice to the pan, stirring to melt the butter. Continue baking about 5 minutes or until the carrots are glazed and tender.

Nutrition Facts : Calories 130, Fat 6.7, SaturatedFat 2.4, Cholesterol 7.6, Sodium 227.2, Carbohydrate 17.5, Fiber 4.9, Sugar 8.8, Protein 1.7

LAMB LIVER & BACON WITH THYME

Lamb Liver & Bacon With Thyme image

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

Ingredients

450 g tiny new potatoes
3 tablespoons olive oil
340 g lamb liver
1/4 teaspoon salt
fresh ground pepper (black)
1 teaspoon paprika
30 g butter
85 g streaky bacon, unsmoked rinds removed, chopped
1 medium onion, peeled and chopped
1 large garlic clove, peeled and crushed
1 large tart dessert apple, cored and roughly chopped
400 g canned tomatoes, chopped
1 small fresh thyme sprig
1 tablespoon Worcestershire sauce (Lee & Perrins)
3 tablespoons fresh parsley, chopped

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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