This is the first time I got hold of such
fresh lamb's liver, the next day from the abattoir, very soft texture, better
than what I had eaten before. I used tomato and fig to make the sauce because that are what I have a lot at the moment, and liver needs a lot of sauce to go with it.
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| Lamb's liver with fig and tomato |
1. Season liver with salt and pepper, before
cooking, sprinkle cornstarch on both surfaces.
2. Sear at medium heat until golden.
Turn to low heat, add tomatoes, cut into big cubes, figs, into halves, season
with soy sauce, stir gently and turn liver over. Basically resting liver in the
sauce. Add in basil leaves just before serving.
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