|600 g||lamb liver — skinned and sliced thinly|
|500 g||onion — sliced thinly|
|60 ml||olive oil|
|2||fresh sage leaves|
|2 tbsp||lamb stock|
|2 tbsp||balsamic vinegar glaze|
Prepare the lamb, by pulling the thin membrane from the outside of the liver and cut out any noticeable tubes. Cut into thin slices about 5 mm thick. Set aside.
Slice the onions thinly, heat the butter and oil, add the sage leaves and braise in the oil and butter in a covered pan over low heat for approximately 30 minutes. The onions should not become brown but soft and translucent. Set the onions aside in a dish.
Increase the heat and add the liver to the pan and brown on both sides (about 5 minutes). Be careful not to overcook the liver it must remain pink on the inside.
Deglaze the pan with the stock and then add the balsamic glaze, loosening the bits in the pan. Remove the pan from the heat and season the liver with salt.
Serve the liver and onions on a bed of rocket and drizzle the remaining pan juices over the dish. Add some more balsamic glaze if required. Serve with soft white maize meal.
Supported by the Red Meat Industry of SA – Recipes and styling by Gerrie du Rand and photos by Michelle Parkin.
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