Sautéed Lamb Liver

Method

1. Slice the lamb liver into thin, bite-sized strips and let it rest at room temperature for 10 minutes while you prepare the remaining ingredients.
2. Dice the tomato and pepper into small pieces, and finely slice the onion into thin half-moons, setting everything aside separately.
3. Heat a wide, heavy-bottomed pan over high heat until very hot, then add the lamb liver strips and sear them undisturbed for 3-4 minutes until a deep brown crust forms on the underside.
4. Turn the liver pieces and cook for another 2-3 minutes on the second side, then remove them from the pan and set aside to rest.
5. In the same pan, add the onion and pepper and sauté over medium-high heat for 8-10 minutes, stirring occasionally, until the onion is softened and lightly caramelized.
6. Add the diced tomato and red pepper flakes to the pan, stir everything together, and cook for a further 5-6 minutes until the tomato breaks down into a thick, fragrant sauce.
7. Return the seared lamb liver to the pan, toss it through the vegetable mixture over medium heat for 2-3 minutes until heated through, then scatter the freshly chopped parsley over the top before serving.