serves 2
A quick and simple way to enjoy liver.
3 medium-sized onions
350g lamb’s liver, thinly sliced
50g butter
3 tbs red wine vinegar
1 tbs olive oil
Peel the onions and cut each into six segments from stalk to tip. Cook them slowly, over a low heat, in butter and oil. Don’t cover or stir too much, leave for 30 minutes to soften and colour. Scoop them out and keep warm.
Melt a knob of butter in the pan. When sizzling, add the liver. Leave for a minute, turn and cook for a further minute – don’t overcook (should still be pink inside). Remove to warmed plates.
Throw red wine vinegar into the pan. Scrape any sticky bits, add salt and pepper then stir. Pour this over the liver. Serve with mashed potatoes and the onions.
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