lamb's liver + balsamic vinegar
I like to firm up the liver in the freezer before slicing it wafer-thin.
serves one
125-150g lamb's liver, in slivers (5mm or less)
salt + pepper
olive oil
several splashes of balsamic or sherry vinegar
Season the liver. Heat a frying pan to high and add a splash of oil. Fry the liver for no more than two minutes, adding a splash or two of vinegar to deglaze the pan.
serves one
125-150g lamb's liver, in slivers (5mm or less)
salt + pepper
olive oil
several splashes of balsamic or sherry vinegar
Season the liver. Heat a frying pan to high and add a splash of oil. Fry the liver for no more than two minutes, adding a splash or two of vinegar to deglaze the pan.
