Pan-seared lamb liver with red wine and rosemary sauce

• 450 g lamb or calf liver, sliced into 1/2 inch strips
• 30 ml olive oil
• 3 cloves garlic, minced
• 5 ml paprika
• 120 ml red wine (dry)
• 1 sprig fresh rosemary
• 15 ml fresh parsley, chopped
• Salt and black pepper to taste

1. Pat the liver slices thoroughly dry with paper towels. Season both sides with salt, pepper, and paprika.
2. Heat olive oil in a large skillet over medium-high heat until shimmering.
3. Place the liver slices in the pan in a single layer. Sear for about 2 minutes on each side until browned and the thickest piece reaches 160°F (71°C).
4. Remove the liver from the pan and set aside on a warm plate.
5. In the same pan, add the minced garlic and rosemary sprig. Sauté for 30 seconds until fragrant.
6. Deglaze the pan with red wine, scraping up any browned bits from the bottom. Let the wine reduce by half.
7. Return the liver and any accumulated juices to the pan for 30 seconds to coat with the sauce.
8. Garnish with fresh parsley and serve immediately.

Serve hot alongside creamy mashed potatoes or crusty sourdough bread to soak up the red wine sauce. A side of sautéed onions or a fresh green salad pairs perfectly with the rich flavor of the liver.