Lamb Liver With Jerk Spice and Marjoram
I was lucky to find fresh lamb liver in my butcher’s shop. The easiest way to cook liver is to prepare it with onions and peppers, seasoned with jerk spice, marjoram, and Vegeta. Jerk spice has all sorts of spices inside: ginger, coriander, rosemary, thyme, allspice, cloves, cinnamon, and many other including salt and black pepper; and all together are playing the most divine symphony on our taste buds together with that distinct liver flavor. And if mashed potatoes are served on the side, well you can just close your eyes and imagine…
Total Steps
4
Ingredients
8
Tools Needed
2
Related Article
http://kpcooking.blogspot.com/2009/08/balsamic-chicken.htmlIngredients
- 1 pound lamb liver, cut in cubes
- 2 teaspoons jerk spice
- 1 teaspoon marjoram
- 1 tablespoon Vegeta
- 1 large onion
- 5 cloves garlic
- 1/2 green bell pepper
- 2 tablespoons olive oil
Instructions
Step 1
Directions:
Step 2
Into a <a href="/H3S4YV46">preheated </a><a href="/MYJ2HRB7">skillet,</a> put olive oil, add diced onions, garlic, and peppers, and <a href="/HKGWZV8T">sweat </a>until translucent.
Step 3
Add the cubed liver, sprinkle with jerk spice, marjoram, and Vegeta, <a href="/DRM2WPZ4">stir,</a> and cook over medium <a href="/XZFHRHHF">heat </a>until just done; about 10 minutes.
Step 4
You <a href="/TPWNYF5L">can </a>always <a href="/WDCS6JL5">taste </a>to check the doneness.