How to make
Lamb liver is very tender and therefore does not require soaking and marinating.
After the liver is washed, cut it into slices 2-3 millimeters thick slices.
Roll them in the flour and leave them onto kitchen paper for 4-5 minutes, so that the flour can slightly absorb into the liver.
Heat the oil in a non-stick pan. Place the liver slices in it and fry them briefly, until they're lightly browned.
Once the fried liver is removed from the fat, place them onto kitchen paper, so that it can absorb the excess fat.
The a la minute is seasoned with salt and sprinkled with freshly ground black pepper.
The fried lamb liver is served with fresh vegetables.
Enjoy your meal!
