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Grilled lamb liver in fat grid
The liver, wrapped in a fat net, turns out to be very juicy.
How to cook Grilled lamb liver in fat grid
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.
Grilled lamb liver in fat grid - FAQ About Ingredients, Baking Time and Storage
While lamb liver is traditional, you can use calf or chicken liver. Keep in mind the cooking time will vary; chicken liver cooks much faster.
If you can't find a fat grid, you can use bacon or pancetta slices to wrap the liver. This will add a smoky flavor.
The fat grid helps retain moisture, but be vigilant and avoid overcooking. Check for doneness frequently, as liver can become dry if cooked too long.
Grilled lamb liver is delicious served immediately. Consider pairing it with a fresh salad, crusty bread, or grilled vegetables. A squeeze of lemon juice also brightens the flavor.
Leftover grilled lamb liver should be stored in an airtight container in the refrigerator and consumed within 1-2 days.
Freezing is not recommended, as it can alter the texture of the liver and make it more mushy upon thawing. It's best enjoyed fresh.
Yes, you can use a grill pan or a regular pan on the stovetop. Cook over medium-high heat, turning frequently, until cooked through. Adjust cooking time as needed.
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