Serves 4

• 30g butter
• 30 ml (2 tbsp.) olive oil
• 1 onion, finely chopped
• 3 cloves garlic, finely chopped
• 2 red chilies, finely chopped
• salt and ground black pepper
• 900 g / 1 kg lamb’s liver, cut into thick slices
• 60 ml (¼ cup) sherry (medium cream)
• 250 ml (1 cup) cream
• handful of parsley, chopped

1 Heat the butter and olive oil over high heat in a pan.

2 Fry the onion, garlic and chilies for 2 minutes.

3 Add the liver and season with salt and pepper. Fry for 3-5 minutes or until almost cooked.

4 Add the sherry and simmer for 1 minute. Add the cream and simmer for another 2-3 minutes or until the cream has slightly reduced.

5 Remove from the heat and serve with fresh parsley and French bread to enjoy with the sauce.

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