Springtime Saute of Lamb’s Liver: From Unfashionably Late to Trend-Setting in the Blink of an Eye Recipe
Ingredients
- 1lb cleaned lambâs liver, cut into 2inch wide strips
- 1/2lb young carrots, peeled and trimmed
- 1 handful pattypan squash
- 1 stick (4oz) unsalted butter
- 1 pint vegetable stock
- 4 or 5 salt cured anchovies
- 1/2 sprig rosemary
- 2 tablespoons lemon juice
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1162g | |
| Calories 1770 | |
| Calories from Fat 1395 | 79% |
| Total Fat 157.04g | 196% |
| Saturated Fat 86.28g | 345% |
| Trans Fat 0.0g | |
| Cholesterol 485mg | 162% |
| Sodium 2236mg | 93% |
| Potassium 1551mg | 44% |
| Total Carbs 29.11g | 8% |
| Dietary Fiber 6.5g | 22% |
| Sugars 14.36g | 10% |
| Protein 63.5g | 102% |
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