Choosing to cook liver for this months lamb theme evoked considerable surprise. This is due in part to my almost vegetarian diet, but more due to the mere fact that I had chosen to cook offal. The more surprise reactions I was to elicit, the more I began to feel as though cooking offal was in some way seen as being taboo.
Not to be put off, I was determined to dispel any bad press which surrounds cooking offal, and to prove that liver does in fact make a tasty meal. After all, it all comes from the same beast, whatever that beast might be.
Very high in iron, this recipe is delicious served with fresh or toasted bread as an entrée, or with vegies as part of the main course.