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Ingredients
| lamb liver: 1 lb |
| all-purpose flour (unsifted): 4 Tbl |
| salt: 1 tsp |
| black pepper: 1 tsp (fresh ground) |
| sage leaves: 8 leaves (finely chopped) |
| peanut oil: 2 Tbl |
Liver With Sage
Credit: Food.com
User rating:
-
Prep Time
5 min -
Cook Time
5 min -
Servings
4 serving(s)
Tags
- Peel any membrane from the liver and trim out any tough ventricles.
- Using a sharp knife, finely slice the liver about 1/2in thick, or even thinner if you prefer.
- Mix the flour with the salt, pepper and sage. Dip the liver slices into the seasoned flour and shake off the excess.
- Heat the oil in a large, heavy frying pan over a high heat and, when very hot, add the liver slices.
- Cook for a minute or two on each side, depending on the thickness and how you like your liver.
- Transfer to four warmed plates and serve with creamy mash potato.