Lambs Liver with Caramelised Onions and Sage
Ingredients
500g Lambs Liver
4 onions, sliced
2 tbsp olive oil
Small handful of sage leaves, finely chopped
Plain flour, for dusting
Butter
Salt and Pepper
Method
Melt the butter in a frying pan and sweat the onions over a medium heat, until golden. After 10 minutes, stir in the sage leaves and cook for a further 5-10 minutes. Season with salt and pepper.
Dust the liver in a little seasoned flour. Heat the olive oil over a high heat and flash fry the liver for about 30 seconds on each side.
Serve with creamy mashed potatoes and the caramelised onions.
Source: Vanessa Kendall, Country Kitchen Magazine
