Lamb liver with fresh tomato dipping sauce
Suitable from 9 months
Makes 1 to 2 servings
No added egg
Ingredients:
• 1 small piece of lamb liver, about 75 to 100 grams
• ¼ teaspoon finely grated lemon rind
• 2 tablespoons standard milk
• About 3 tablespoons dry breadcrumbs
• 2 tablespoons oil
Fresh tomato dipping sauce:
• 2 small/medium sized tomatoes
• 1 teaspoon flour
• 1 tablespoon water
• ½ teaspoon sugar
Method:
Peel the fine membrane ‘skin’ from liver (if left on it toughens on cooking). Trim and cut liver into thin slices (about 10mm thick). Place liver in a shallow dish. Add lemon rind and milk. Cover and leave for about 15 minutes.
Dipping sauce:
Put tomatoes in a bowl, pour over boiling water to cover, then leave to stand 1 minute. Drain, and then cool in cold water. Remove tomato skins and stem ends. Roughly chop tomatoes.
To cook liver:
Drain liver. Tumble liver in breadcrumbs to coat. Heat oil in a small frying pan (about 20 cm) on moderate. Fry liver very briefly just to lightly brown. (Short cooking ensures juiciness). Remove liver to a dish to cool a little.
To complete Dipping Sauce:
Add chopped tomatoes to the pan. Bring back to the boil. Cook, stirring for a few minutes. Mix flour and water to a smooth paste and stir in to thicken. Taste, then add a little sugar (most tomatoes need this to offset sharpness). Serve warm with the crumbed liver.