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Recipe - The Greasy Luigi

INGREDIENTS

4 frenched lamb cutlets (200g)
'Frenched' means the fatty tail bit of the chop's been cut off
3 lamb fillets (300g)
1 teaspoon cracked black pepper
2 tablespoons olive oil
4 think lamb snags (320g)
4 small egg tomatoes (240g), halved
4 medium flat mushrooms (320g)
4 baby eggplants (240g), halved lengthways
8 baby brown onions (200g), halved
2 cloves garlic, crushed
200g piece lamb liver, sliced thinly - go on, it's good for ya
2 tablespoons plain flour
2 tablespoons balsamic vinegar
1 tablespoon fresh oregano leaves

METHOD

1 Bring cutlets and fillets in large bowl with pepper and half of the oil; toss to coat in mixture. Cook cutlets, fillets and sausages on heated oiled grill plate until cooked as you like. Cover to keep warm.

2 Combine tomato, mushrooms, eggplant, onion and garlic with remaining oil in large bowl. Cook vegetables on heated grill plate until just tender.

3 Meanwhile, toss liver in flour, shake off excess. Cook liver on heated oiled flat plate until cooked as desired.

4 Serve meat and vegetables, sprinkled with vinegar and oregano.




These recipes are from RALPH, The Tongmaster, ACP Books, $24.95, available at selected newsagents, bookstores and at www.acpbooks.com.au.