Serves 4
1 lb (450g) lamb liver milk, for soaking seasoned flour
8 streaky bacon rashers
2 oz (50g) butter squeeze of lemon juice
Trim and cut the liver in ver37thin slices. Soak in milk for about 1 hour, then drain and pat dry. Dip both sides of each slice in seasoned flour. Trim the bacon rashers and grill until crisp.
Meanwhile, melt the butter in a frying pan over moderate heat. When butter is hot and foaming, add the liver and fry briskly for 4 minutes, turning once, until the liver is browned and still pink in the centre. Squeeze over the lemon juice. Transfer liver to a warmed serving platter and pour over the butter and juices. Serve with the grilled bacon.