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Grilled Lamb Liver

6 servings

35 minutes

Grilled lamb liver is a true embodiment of simplicity and rich flavor. This recipe has its roots in European cuisine, where the natural tastes of quality ingredients are valued. The liver is cooked on the grill, and its juiciness is preserved by a fatty net that infuses the meat with aromas and prevents it from drying out. Cherry coals add a light woody note, while salt and pepper blend reveal the depth of flavor. The finished dish surprises with a tender texture inside and a light crispy crust outside. It pairs wonderfully with fresh vegetables and a glass of red wine, making the meal elegant and memorable. This cooking method is a true find for connoisseurs of simple yet refined gastronomic pleasures.

Energy value per serving
CaloriesProteinsFatsCarbohydrates
382.8
kcal
15.6g
grams
35.6g
grams
0g
grams
Ingredients
6servings
Lamb liver
500 
g
Salt
 
to taste
Ground pepper mix
 
to taste
Pork fat mesh
1 
pc
Cooking steps
  • 1

    Wash the liver, cut into pieces about 7x10 cm.

    Required ingredients:
    1. Lamb liver500 g
  • 2

    Make small cuts so that the fat absorbs into the liver while frying.

  • 3

    Salt and pepper to taste.

    Required ingredients:
    1. Salt to taste
    2. Ground pepper mix to taste
  • 4

    Cut the fat net into pieces large enough to wrap around the liver pieces.

    Required ingredients:
    1. Pork fat mesh1 piece
  • 5

    Wrap each piece in a net.

    Required ingredients:
    1. Pork fat mesh1 piece
  • 6

    Place the pieces on the grill. Cherry coals are best for cooking lamb liver. Turn the grill every 2-3 minutes.

  • 7

    When the blood stops dripping, the liver is ready, but it's important not to dry it out. The mesh prevents the juice from flowing out.

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