Balsamic-glazed lamb liver

This dish is a variation of the traditional liver and bacon recipe.  It is given a hint of a southern

European flavour by the use of balsamic vinegar.

As the onion takes longer to cook than the live (which should not be over-cooked), they are cooked separately but in the same pan.  The sauce brings it all together.

It is lovely as a supper or lunch dish.

Preparation Time: 10 Mins

Cooking Time: 30 Mins

Total Time: 40 Mins

Ingredients

For 3 servings…

2 tbs               Olive oil    

2 tbs               Butter       

450 gms          Onions  - sliced thinly

                     Salt          

450 gms          Liver  - lamb's         

                     Pepper      

10 cl               Vinegar  - balsamic   

1 tbs               Mint  - fresh - chopped          

Method

Heat half the oil and half the butter in a skillet.  Add the onions, stir and salt lightly.  Cook over a gentle heat, stirring occasionally, until completely soft and light golden brown - about 20 minutes.

While the onions are cooking, slice, trim and lightly season the liver.

Transfer the caramelised onions to a warm platter.  Add the remaining oil and butter to the pan and increase the heat.  When hot, add the liver and cook for 2 minutes.  Turn it over and cook for another two minutes - until just pink inside.  Take the liver out of the pan and place on top of the onions.

Pour the vinegar into the hot skillet and add the mint.  Cook, stirring, until vinegar is thick and syrup-like.  Spoon over the liver and onions and serve immediately.

Wine recommendations

A robust red wine.

Conventional

     Côtes du Rhône

Interesting

     Corbières

     Cornas

     Côtes du Luberon

     Lirac