I was lucky to find fresh lamb liver in my butcher’s shop. The easiest way to cook liver is to prepare it with onions and peppers, seasoned with jerk spice, marjoram, and Vegeta. Jerk spice has all sorts of spices inside: ginger, coriander, rosemary, thyme, allspice, cloves, cinnamon, and many other including salt and black pepper; and all together are playing the most divine symphony on our taste buds together with that distinct liver flavor. And if mashed potatoes are served on the side, well you can just close your eyes and imagine…
(For the printable version click here)
1 pound lamb liver, cut into cubes
2 tsp jerk spice
1 tsp marjoram
1 tbsp Vegeta
1 large onion, cut into slices
5 cloves garlic, cut into slices
½ of green bell pepper, cut into slices
2 tbsp olive oil
Into a preheated skillet, put olive oil, add diced onions, garlic, and peppers, and sweat until translucent.
Add the cubed liver, sprinkle with jerk spice, marjoram, and Vegeta, stir, and cook over medium heat until just done; about 10 minutes.