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INGREDIENTS
500g lamb’s liver
1 tbsp olive oil
1 large onion – sliced
125g bacon – cut into strips
30g butter
1 tbsp plain flour
300 ml beef stock

METHOD
1. Remove the membrane and tubes from the liver and slice horizontally into 5mm slices
2. Heat the oil in a large frying pan. Cook the onion and bacon until browned, then remove from the pan and keep warm.
3. Increase the heat and add the butter and fry until it sizzles. Quickly cook the liver, in batches, over high heat for 1 minute on each side – do not over cook or it will become tough.
4. Return all the liver to the pan with the bacon and onion. Sprinkle the flour over the top and toss to coat. Gradually add the stock and stir until the sauce boils and thickens.