Making Lambs Livers palatable ?

Hi Any ideas on how to make lambs liver tasty or disguise to taste? .
 
Apart from blending it up and necking, it I have yet to find a way of making it palatable .

Thanks I will look at that, needs to something that disguises the taste for me:
Was put of Liver at school, being served up a grey lump of overcooked, dried out liver.
But I realise that it is great source of bioavalable  B12 and many other nutrients.
Pretty cheap protein as well .

One of the few areas of cuisine I'm fairly well versed in.
 
Either Mustard or Lemon Juice will remove most, if not all the 'rank' taste, I used to use both but maybe one was counteracting the other - try a marinade using one, then another using both, and see which works best.
 
Obviously use a strong main flavouring to ensure as much of the rankness is overpowered.  I found I could never entirely eliminate it, but got it down to negligible/manageable levels.

Marsala and cream - awesome (if you're bulking lol)

Love me some offal.

http://www.jamieoliver.co...es/recipe-detail/3751/
 
http://mygreekrecipes.com...rapped-with-intestines

Try chicken livers . still as cheap but much much better taste . I do like lambs liver but for those who dont, give the chicken livers a go there completely different fry in some nandos hot sauce YUM :)
 
Lambs liver , some caramelised onions ,bacon and gravy also very nice.

Cheers, its just that I rashley bought a load of Lambs liver on a very good offer.
The main reason for me is that they are a great source of Bio-available B vitamins and Iron.
Going to try these recipes out as blending them up and necking them seems a bit uncouth; although effective.

Dumbat
Thanks Alekan have you tried those yourself?

Of course man, we make it every time that we have the opportunity.
 
I think the secret for good liver, is to cook it by turning it many many times and leaving it to fry for a tiny amount of time at each turn.At least for beef liver, but IMO applies to lamb too.