Lamb Liver Even Your Kids Will Love!

When it comes to liver-- lamb liver, beef liver, any kind of liver--there are two kinds of people in the world: liver lovers and liver haters. And never the twain shall meet.

But wait. . .this liver recipe aims to unite our divided world. This liver recipe tastes so good it turns liver haters into liver lovers. It accomplished this remarkable feat in our own home. Yes, our daughter, Anna, prepared the dish and the "other camp" surprised themselves by actually enjoying it. I still remember the look on our teenage son's face when he confessed, "It's actually good." By the way, the platter was licked clean.

Be a world-changer and serve up some liver treats.

Julienne Liver In Tomato Sauce

1 6 ounce can tomato paste
1 tomato-paste can of water
1 onion, sliced
2 tablespoons mustard
1 and 1/2 teaspoons salt
1/4 teaspoon pepper
1 teaspoon dried basil
1 dash cayenne pepper
2 tablespoons sugar
1 pound lamb liver, sliced thin
1 and 1/3 cups packaged precooked rice
1 tablespoon butter, preferably grassfed butter


Combine tomato paste, water, onion, mustard, salt, pepper, basil, cayenne, and sugar in small saucepan. Cover and heat over medium heat. Simmer for about 30 minutes stirring occasionally.

Cook rice according to package directions. Slice liver into julienne strips. Melt butter in skillet over medium heat. Saute' liver strips in melted butter till lightly browned. Do not over cook. (Liver is tender and toughens if over cooked.)

Place rice onto platter. Arrange liver strips on top of rice. Top all with sauce. Makes four servings.

Just want to say I used your liver in tomato sauce and LOVED IT. I have my own little grassfed flock but not keen on the liver - but this was just exceptional.

Thank you very much.

--Testimony received from Catherine in Ireland. Thank you, Catherine!

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