Three-pepper liver


Ingredients 8
Servings 4
Time

Ingredients

  • 500
    g
    lamb's liver, thinly sliced
  • 2
    ml
    each rose, green and black peppercorns
  • 30
    ml
    flour
  • 7
    ml
    salt
  • 30
    ml
    olive oil
  • 10
    ml
    butter
  • 250
    ml
    white wine
  • 2
    ml
    sugar
 

Method

 
Wipe liver with a damp cloth and set aside. Crush peppercorns with a mortar and pestle or place in a plastic bag and crush with a meat mallet. Mix peppercorns, flour and salt together. Dip liver into flour mixture, pressing down firmly so that crushed pepper adheres. Heat oil and butter until just foaming. Fry liver until just setting underneath (blood begins to run on surface), then turn and fry other side for 1 to 2 minutes (liver cooks very quickly, if you cook it for too long it will be tough and leathery). Place liver on a heated serving dish. Increase temperature and pour wine and sugar into pan. Boil until bubbling furiously and reduced by half, to make a sauce. Pour over liver and serve with mashed potatoes and green beans.
 

Read more on: shallow-fry  |  lamb
 

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