Lamb's Liver Parcels with Herbs
Baking liver in greaseproof paper keeps it moist and tender without using any fat. Most herbs can be used with liver, including chives, dried mixed herbs and parsley, or the stronger rosemary and thyme.
- 1 lb lamb's liver
- Salt and freshly ground black pepper
- 2 sprigs fresh sage or rosemary
- Put a baking tray in a hot oven for at least 5 minutes.
- Slice the liver thinly. Take a sheet of greaseproof paper about 12in (300mm) long. Fold it in half and cut out the shape of a semicircle. Then open it out.
- Lay the slices of liver on one half of the paper, about 1 in (25 mm) from the edge. Season with salt and pepper, and add herbs as desired.
- Fold the paper over the liver. Working along the rounded edge, turn over the edges of paper making little pleats to completely enclose the meat, but stop about 1/2 in (15 mm) from the straight edge. Blow as much air as possible into the bag through the gap, then seal it with a final pleat.
- Remove the baking tray from the oven and lay the parcel on it. Replace the tray in the oven and bake for 4 minutes only.
- Take the tray out of the oven, split open the bag, and arrange the liver and its juices on a plate.
Oven : Preheat to 220°C (425°F, gas mark 7),
Calories: 158 kcal
Carbohydrates: 2 g
Protein: 23 g
Saturated Fat: 2 g
Cholesterol: 421 mg
Sodium: 80 mg
Potassium: 358 mg
Fiber: 1 g
Vitamin A: 27924 IU
Vitamin C: 5 mg
Calcium: 10 mg
Iron: 8 mg