Seared Lamb Liver with Burnt Black Pepper, Prunes and Lemon

INGREDIENTS:

Number of servings

Servings: 4

List of ingredients

1 lb. (450 grams) fresh lamb liver, cut into four 1–inch thick (2 ½ cm) slices

½ tbs. black peppercorns

2 tbs. butter

4 to 6 prunes, chopped into smaller pieces

Juice of one lemon

Sea salt

PREPARATION:

• In a hot dry skillet, toast peppercorns until they start to pop

• Transfer to a pestle and mortar and crush coarsely.

• Season the liver with sea salt and lots of burnt pepper.

• Return skillet to heat, melt the butter and fry the liver about 3 minutes on each side, or until golden brown.

• Add the prunes towards the end so that they are heated lightly but not enough for them to start falling apart.

• Drizzle with lemon juice the very last moment before serving.