Lambalifur með sveppum og rauðlauk

Lamb liver with mushrooms and red onions

Here's another typical autumn dish when the sheep are slaughtered - add mushrooms and onions and the last fresh blueberries and I'm happy.

Ingredients

2 red onions
250 g mushrooms
2 Tbsp butter
1/2 tsp dried thyme
1 pinch of pepper
1/2 tsp coarse sea salt

500 g lamb liver
3 Tbsp whole wheat flour
1/2 tsp thyme
1/2 tsp coarse sea salt
1/2 tsp pepper
1 pinch of cayenne pepper
2 Tbsp butter

125 g fresh blueberries


Preparation

Peel the onions, halve them and cut them into thin strips.

Heat a tablespoon of butter in a pan and fry the onions in the butter.

Wash the mushrooms, remove the stalk if necessary and then cut the mushrooms into small pieces.

Add the second tablespoon of butter to the pan with the onions, add the chopped mushrooms and fry.

Season with thyme, salt and pepper.

Now prepare the liver:

Wash the liver and cut into thin slices (max. 1 cm thick).

In a soup bowl, mix the flour with the paprika powder, thyme, salt, pepper and cayenne pepper.

Heat the butter for the liver in a second pan.

Dredge the liver pieces in the flour mixture...

...and fry them over high heat for 2 to 3 minutes on each side.

Place the onion and mushroom mixture in an ovenproof dish, top with the fried liver and top with the fresh blueberries.

Cook in the preheated oven at 200 °F (100 °C) upper and lower heat for about 15 minutes...

...and then serve straight away.

[Translated from here.]