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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.
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  • blog
  • about
  • how
  • recipes etc.
    • recipes
    • skint 'takeaways'
    • mid-week meals for the time-poor
    • cheese boards
    • coffee
  • spending
  • spotify playlists
  • links
  • contact me