* 600g (1 lb 5 oz) lambs liver, de-veined and sliced very thinly
* Plain flour for dusting
* 25g (1 oz) butter
* 2 tablespoons olive oil
* juice of 1 lemon
* 1 tablespoon chopped parsley
* Salt & freshly ground black pepper
* Finely chopped rind from half a Preserved salted lemon (optional)

===Method===
* Season a little flour with black pepper and coat the liver
* Heat 25g of butter and 2 tablespoons of olive oil in a frying pan
* Add the liver and cook for 2 minutes a side
* Season with a little salt
* Reserve the liver to a plate and keep warm
* Deglaze the pan with the lemon juice and add the chopped lemon rind, heat for a minute or so
* Add the parsley chopped parsley to the pan and remove from the heat
* Pour the sauce over the liver and serve
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