Name: Balsamic Glazed Lamb Liver

Ingredients:

• 1 pound lamb liver, fresh or frozen
• 1 pound onions
• 2 tablespoons olive or canola oil, divided
• 2 tablespoons butter, divided
• 1/2 cup balsamic vinegar
• 1 tablespoon chopped fresh mint, or 1 teaspoon dried (substitute rosemary if preferred)
• salt and pepper

Instructions:

• Slice onions thinly and separate into rings.
• Heat 1 tablespoon oil and 1 tablespoon butter in 12" skillet.
• Add onions, stir to coat with oil and salt lightly. Cook over medium-low heat, stirring occasionally, until completely soft and light golden brown - about 20 minutes.
• While the onions cook, slice and trim liver, if butcher hasn't done so. (If slicing whole liver, it's easier if the liver is semi-frozen: put in freezer for 15 minutes or so, then slice about 1/3" thick).
• Lightly salt and pepper the liver.
• Chop mint (or rosemary).
• Remove carmelized onions from skillet to a warm platter.
• Add 1 tablespoon butter and 1 tablespoon oil to pan and raise heat to medium high.
• When hot, add liver and cook for 2 minutes.
• Stir to turn and cook for another minute or two, until just pink inside.
• Spoon out of skillet onto the onions.
• Pour vinegar into hot skillet and add chopped mint.
• Cook, stirring, until vinegar is thick and syrup-like.
• Spoon over meat and onions and serve immediately.

Comments: Prep time 10 minutes and cook time 30 minutes.

Source: http://www.recipetips.com/recipe-cards/t--3236/balsamic-glazed-lamb-liver.asp

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