Lamb liver


  • 300 grams lamb liver
  • 50 grams shallots
  • 60 grams butter
  • 1 teaspoon tomato paste
  • 100 milliliters white wine
  • 125 milliliters broth
  • salt
  • pepper
  • 180 grams cherry tomatoes
  • 2 tablespoons olive oil
  • 1 oregano sprig
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon small capers
  • 6 basil leaves
  • 20 grams pine nuts

Preparation method (receipt)

Clear liver from films and ducts, cut into slices 1 centimeter thick. Shallot chop and saute in 40 grams butter, doabvit tomato paste and fry for 3-4 minutes. Pour the white wine and evaporate it nearly completely. Pour in the broth, simmer 10 minutes, add salt and pepper. Cherry tomatoes cut into quarters. On a dry skovrode without oil fry pine nuts. Separately, melt the remaining butter and fry it in a sprig of oregano, throw it and fry the slices of liver and pepper. Add cherry tomatoes and sauté about 1 minute, add the balsamic vinegar and sauce based broth, stir and add the capers, salt and pepper, add the basil leaves. Serve the liver with sauce, sprinkled with nuts.

liver shallot butter tomato paste white wine broth salt pepper cherry tomatoes olive oil oregano balsamic vinegar capers basil pine nuts