Lamb liver with onion

1. Wash the lamb liver well under running water and dry it, blotting it with paper towels. Then put the liver on a cutting board and remove the films and the veins that occur. Cut the liver into pieces.

2. Peel the onion and garlic from the husk, rinse. After that, cut the onion into thin half rings. And put the garlic on the board, press down with the flat side of the knife so that it releases the juice, and finely chop with a knife.

3. Remove the bacon from the package and cut into thin strips.

4. Wash the sprigs of fresh thyme under the tap of water and spread them on a towel so that they dry.

5. Put a large frying pan with a non-stick coating on the stove, lay out strips of bacon and fry them on medium heat until golden brown. Then put it on a plate.

6. Add a piece of butter to the pan and melt it. Then put the onion cut into half rings and chopped garlic. Put a couple of sprigs of thyme. Fry the onion and garlic together with the herbs for a couple of minutes until golden brown, stirring constantly so as not to burn.

7. In a small bowl or plate, mix wheat flour, salt and ground black pepper together. Then roll the pieces of lamb liver in this mixture from all sides.

8. Put the liver in a frying pan where the vegetables are fried and add the fried bacon. Cook everything together for 5-7 minutes (depending on the size of the liver pieces) over medium heat, stirring occasionally.

9. Add a little balsamic vinegar to the pan and mix.

10. Separately boil clean drinking water and put granular mustard in it, mix until smooth. Pour the resulting liquid into the pan with the liver, mix all the products again and bring the sauce to a boil. After that, you can remove the pan from the fire.

Ready-fried lamb liver to serve with mashed potatoes or celery.

Bon appetit!