Separate liver lobes, clean and trim.
Slice liver sections in half to create thin filet
Combine Flour, Cinnamon, Clove, Salt and Pepper.
Dredge Liver.
In hot pan, add coconut oil and butter.
Sautee liver until done.
Remove liver and set aside.
Add onions (and some butter if needed)
Sautee until just turning brown.
Quickly deglaze pan with Marsala and reduce slightly.
Pour sauce over Liver and serve.
Serving
Suggestions
Goes very well with grilled Beef or Venison
Originally Submitted
9/30/2010
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