Braised Lamb's Liver Henderson

  • 1 pound lamb's liver
  • 2 onion
  • 1/2 cup clarified butter
  • 1/2 cup dry red wine
  • 1/4 cup parsley; chopped
  • 1 bay leaf
  • 1 sprigg thyme
  • 1/2 cup flour
  • 1 teaspoon salt
  • Ground Black Pepper to taste
  • 1 clove garlic
  • 1/2 cup water image placeholder

Slice liver finely and coat with flour, slice onions 1/2 inch thich, chop parsley, crush garlic and preheat oven to 350° F.

Brown onion in clarified butter in casserole with crushed garlic.

Dot with butter, add wine, parsley, bay leaf, thyme, salt, pepper and water. Cover and bake at 350° F in oven for 30 minutes.

Shallow fry floured liver slices quickly to color only, lay them on top, cover, and bake 10 minutes at same heat, basting two or three times with red wine mixture.

Remove cover, bake further 5 minutes, then serve.

Submitted by: Recipe Group Member