Drunk Lamb Liver

For the drunken lamb livers, peel the apples, cut crosswise into 1cm thick slices. Remove the core and sprinkle with lemon juice to prevent them from discoloring.

Clean the lamb livers, cut 4 cutlets, coat in flour and fry nicely on both sides in hot oil. Remove immediately from the pan and keep warm in aluminum foil.

Fry the apple slices in the remaining fat, remove and also keep warm. In the frying residue, caramelize the sugar and sauté the very finely diced onions until translucent. Pour in the red wine, season and reduce by half.

Thicken the sauce with the ice-cold butter. Put the liver into the sauce and let it relax for a short while. Season. Arrange on the apple slices and drape with the sauce. Serve the drunken lamb livers.

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