Lamb with liver and garlic (Cordero en ajo cabanil) from The Flavours of Andalucia (page 27) by Elisabeth Luard
- red peppers
- garlic
- marjoram
Marjoram (Origanum majorana, syn. Majorana hortensis Moench, Majorana majorana (L.) H. Karst[2]) is a somewhat cold-sensitive perennial herb or undershrub with sweet pine and citrus flavors. In some Middle-eastern countries, marjoram is synonymous with oregano, and there the names sweet marjoram and knotted marjoram are used to distinguish it from other plants of the genus Origanum. [Wikipedia]
- paprika
- breadcrumbs
- vinegar
- lamb livers
- lamb
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EYB Comments
Can substitute kid goat for lamb, and fresh oregano for marjoram.
Where’s the full recipe - why can I only see the ingredients?
Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.