Grilled lamb liver in fat grid
The liver, wrapped in a fat net, turns out to be very juicy.
Ingredients
Servings 3- lamb liver 500 g
- fat grid 1 pc.
- salt 2 tsp.
- pepper 1 tsp
Cooking
Step 1
Wash the liver, cut into pieces about 7x10 cm in size.
Step 2
Make small incisions so that when frying, the fat from the grid is absorbed into the liver.
Step 3
Salt, pepper to taste.
Step 4
Cut the adipose tissue into pieces large enough to wrap around the liver pieces
Step 5
Wrap each piece of liver in a net.
Step 6
Lay the pieces out on a rack. Cherry coals for ram's liver are best suited. Turn the grate every 2-3 minutes.
Step 7
Readiness to check with a knife, if the blood has stopped dripping, then the liver is ready. The main thing is not to overdry. Although the grid just prevents the juice from flowing out of the liver.