Liver of Oxyrhynchus (grilled liver)
For 2 persons 300 gr lamb liver
2 tbs olive oil (30 ml)
2 tbs red whine vinigar (30 ml)
1 c fresh koriander chopped
2 ts dried thyme
1 ts salt
1 ts pepper
Clean liver of tendons and bloods vessels, cut in 1 cm slices and marinate overnight in the rest of the ingredients.
Put aluminium folie in a grillpan and put on the slices liver with a little of the marinade, grill on each side ca 3-4 min on high teperature.
Serve with the grill juice and bread with a green salad
Pairs Well With
This recipe was first mentionned in a letter describing: A Macedonian wedding in ca 300 B.C.
Origine The kitchen of Odysseus
Cookbook of Oxyrhynchus
Cut good liver in pieces and marinate in oil with salt-koriander-thyme-silphium-opos-vinegar gril on a spit at high temperature.