Ingredients

•   lambs liver, cut into long fingers
•   flour
• to taste paprika
•   fat, very hot, for frying
• 1 medium onion, sliced
•   margarine
•   mint
• small amount mayonnaise or crème fraîche

Method

1. Cut lambs liver into long fingers. Coat with flour and paprika (to taste). Fry in very hot fat for 2–4 minutes.
2. Drain on kitchen paper.
3. Fry a medium sliced onion in margarine. When soft, add mint.
4. Spread a small amount of mayonnaise or crème fraîche on a serving dish and place liver on top, covered with the onions.