serves 4
1 pound lamb liver, from grass fed and finished, pastured animals
flour tortillas, naan, chapatis, or a similar type bread
Marinade:
1/4 cup olive oil
1/4 cup lemon juice
1/4 cup white wine
1T dried thyme
1T dried oregano
1T dried basil
1 clove garlic, peeled and grated
salt and pepper
Toppings:
2 cups sliced red peppers
2 large shallots, peeled and sliced thinly
2 cloves garlic, peeled and grated
olive oil
salt and pepper
Rinse and dry liver and slice into thin strips. Mix marinade and pour over liver. Let marinate in the refrigerator for at least an hour. Thread liver strips onto skewers and barbecue over hot coals for a few minutes on each side. Lamb liver cooks very quickly and will be tough and bitter if overcooked - you want it pink inside.
For toppings, heat olive oil and saute shallots and garlic until lightly browned. Add pepper strips and continue cooking until softened. Salt and pepper to taste.
