Lamb Liver with Lemon and Oregano

Ingredients

• 1 lamb liver
• 1 large onion, finely chopped
• 2 garlic cloves, finely chopped
• Oregano
• Rosemary
• Juice of half a lemon
• Lemon zest
• 50 g white wine
• 50 g water
• 2 tablespoons mustard
• Olive oil

Instructions

1. Rinse the liver thoroughly, cut it into pieces, and place it in a colander to drain.
2. In a low pot, heat the olive oil over medium heat, add the garlic and onion, and sauté lightly.
3. Add the liver pieces, lightly sauté them with the onion, and deglaze with the white wine.
4. Add the rosemary, oregano, lemon zest, lemon juice, water, and mustard.
5. Stir well, cover the pot, and continue cooking over low heat until the liver is tender and most of the liquid has reduced, leaving just the oil. Be careful to prevent it from sticking.

Enjoy this savory lamb liver with a burst of lemon and herb flavors – a delicious and aromatic dish!