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