Liver and onions

---

One of our favourite recipes.

Ingredients

• 600g (1 lb 5 oz) lambs liver, de-veined and sliced
• Plain flour for dusting
• 40g/1.5 oz butter
• 2 tablespoons olive oil
• 4 shallots, sliced, small onions would be ok
• 175 ml/6 fl oz dry white wine or sherry
• Salt & freshly ground black pepper
• Finely chopped chives to garnish

Method

1. Season a little flour with black pepper and coat the liver
2. Heat 25g of butter and 2 tablespoons of olive oil in a frying pan
3. Add the liver and cook for 2 minutes a side
4. Season with a little salt
5. Reserve the liver to a plate and keep warm
6. Add the shallots to the pan and cook over a gentle heat for about 10 minutes
7. Deglaze the pan with the wine and continue cooking until the liquid has reduced by half
8. Add the remaining 15g of butter, stir and remove from heat
9. Pour the sauce over the liver, garnish with the chopped chives and serve