Liver and Lamb
Gear mentioned in this thread:
I have cooked lambs liver but only one or two occasions when I was actually roasting the whole lamb. We cooked the liver with onions and some seasonings. We did not remove the silver skin.
are you looking to cook them together in the same dish?
What sort of dish are you looking at, what sort of beef cut?
Need more information please
Lamb is really nice with rosemary, lemon and garlic, ground black pepper, touch of salt. Paprika, if you like it, really goes with liver.
But is it a roast or chops or....? Any of those flavourings would work just fine, go easy on the dried rosemary as it can overpower the sweet flavour of the lamb.
P.S. there is great information on here re how to prepare liver - do a search and lots of informed peopple with good ideas talking about it.
What Nicko said about calves liver will still apply to beef liver - good advice. I'd go a red wine every time, for my taste - a claret or merlot. Not real sure how that would pair with the lamb if you are doing them as a mixed dish, could be ok.
Liver - yuck. We grill lamb's liver every year on easter. Cut i n 1inch cubes and wrap in caulfat. Grill and then spritz with lemon. I don't eat it but everyone else enjoys it.
Seasonings that work well with lamb are garlic, rosemary, lemon, oregano, mint. I despise that sweet green goo that people often serve with lamb, mint jelly. A real mint sauce made with fresh mint, water, vinegar and just enough sugar to keep your face from a permanent pucker, that's what I like. Lamb also works well with Mediterranean spices as well as some curries.
Where in Utah are you?
i tried braising the liver, don't know if that is the best way to do it or not.
I'm looking at doing leg of lamb, roasted. more specifically to use in gyros (Greek sandwich, don't know if anyone is familiar with them) we normally use beef and chicken for the gyros but customers keep pestering me about lamb and the only lamb our supplier carries is a beef/lamb mix, don't really like it so looking for something else to experiment with before using it at work. if you have any suggestions i am open to trying anything! our main menu sellers are beef and chicken gyros, smoked sausage and our veggie gyros with baklava as a dessert. also it is a family business, so keep in mind we only have maybe 2-4 people working at any given time. insane as it sounds with so few people it works out well for us.
Thoughts on Roasted leg of lamb:
I've heard of taking the leg of lamb, making thin slices across down to the bone all the way down the length of the leg. Putting the spice mix (as per below) rubbed onto each slice, then skewer along the length of the leg to re-form it. Let sit overnight.
Next day, get it back to room temp. Roast until done. Let rest, carve off the bone.
There you have your sliced, spiced lamb for your gyros. Saves buying one of those giant gizmos you see in gyros shops. You may want to give it a try, maybe not, but I reckon it would be worth it.
This is from:
" Spice mix
A typical spice mix consists of: 9 parts salt, 3 parts sweet paprika, 1 part hot paprika, 1 part white pepper, 1 part black pepper, 3 parts dried parsley, 2 parts garlic powder, and 3 parts of dried oregano. This is the base mixture, to which small amounts (a pinch each) of other powdered spices can be mixed (e.g. cinnamon, nutmeg, cumin, anise, coriander, fennel and most definitely some allspice). Some of these more potent spices can be added or omitted to taste. They are mixed and stored in a closed container overnight for their flavours to blend. Some of this spice mix is then lightly sprinkled on each meat slice as it takes its place on the spit. The prepared spit often spends a night standing in a refrigerated space, so that the meat is infused with the spices and onion juices"
Although, I'm not sure where the onion juices come from.....
This is what you want
I'm sure you can find a good spice mix like the one above. My preference includes lots of black pepper, garlic, and cumin. Lemon is good too. Once you have rubbed your lamb with your spice mix put it in a roasting pan, cover it with foil and stick it in a 350 oven for 4 hours. Don't look at it, don't open it, don't turn it, don't mess with it at all. Take it out of the oven after 4 hours and let it rest. Then you can begin shredding it.
A good gyros has a few basic components.
1. toasted pita - brush with olive oil and toast in the oven or on a griddle
2. thinly sliced raw onion - red onion is especially good
3. fresh tomatoes
4. french fries - yep, greeks put a few french fries in their gyros, always have always will.
5. tzatziki sauce - if you need an authentic recipe I have one.
Gyros do not have lettuce in them. I repeat, gyros do not have lettuce in them.
i like them with lettuce, sorry but it just tastes so good. we usually do fresh or grilled/sauted onions or lettuce and peppers, tomatoes with the toasted pita and the tzatziki sauce (have to do it home made!) we did a trial and error at home to get the mixture right. my mom puts more cucumber in it than they do in the mass produced crap, i like it better that way. her's is also a little thinner, it won't stand up on its own like the stuff you buy in the store, spreads easier. pita chips go great with it too, like a different version of chips and salsa.