Lamb's Liver with garlic

Ingredients

½  lamb's liver
2 cloves of garlic
Olive oil
2 oz butter
Lemon juice or ½ glass of white wine
Chopped parsley
Salt and pepper

 

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Method

Order the liver whole and place it in the freezer for 15 minutes. This will make the membrane easy to remove. Lay it on a damp cloth and cut horizontally into thin slices.
Heat 2 tbsp of oil, sprinkle a little seasoned flour on the liver and shallow fry the liver for about 20 seconds on each side. Leave in a warm place.
Rinse the pan and add two knobs of butter a minced clove of garlic and a pinch of parsley. Once the butter has melted add a squeeze of lemon or dry white wine and bring to the boil. Season, return the cooked liver to the pan. Swirl in the butter and served immediately.
Serve with a nice buttery mash with the liver juices poured over it.