Lamb's liver with herb freekeh
Freekeh is green toasted wheat often used in Lebanese cooking. If you can't find freekeh then you could replace with couscous.
50g freekeh, soaked in cold water for a couple of hours
3-4tbsp chopped parsley
2-3 spring onions
2tbsp chopped mint
2-3tbsp olive oil
The juice of 1 lemon
Salt and freshly ground black pepper
Vegetable or corn oil for brushing
8 slices of lamb's liver weighing about 50-60g each
Cook the freekeh in simmering, salted water for about 15 minutes, or until tender, then drain. Once cool, mix with the herbs, olive oil and lemon; season to taste.
Heat a ribbed griddle pan or heavy frying pan until almost smoking, season the liver slices and brush with the oil. Cook for literally 15-20 seconds on each side, then remove from the pan. Spoon the freekeh on to serving plates and place the liver on top.
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