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Lambs Liver/Onions/Mushrooms Etc

finix · 2014-02-14 08:18:35

I was thinking of doing some sort of casserole from the oven with a smokey/bbq taste to it. Any ideas ?

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14-02-2014 9:18am

#1

finix

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I was thinking of doing some sort of casserole from the oven with a smokey/bbq taste to it. Any ideas ?

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#2 14-02-2014 9:54am
nompere

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Lambs' liver takes less than 5 minutes to cook as a rule - and then gets increasingly leathery. It doesn't soften no matter how long you leave it cooking.

I pretty much always make the casserole/stew with whatever I'm using, and at the end I cook the liver separately. The two parts of the dinner, and the mash, get introduced on the plate!

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