Lamb's Liver with Chorizo and Red Wine Sauce
- 150g Lamb's liver
- 75g Chorizo
- ½ Onion
- 2 tsp. Beef dripping
- Small glass of red wine
- 250ml Chicken stock
- Squeeze of ketchup
- ½tsp Garlic paste
- Salt & pepper
- Handful of parsley
Chop and fry the onion in the beef dripping over a low to medium heat.
When the onion has started to soften, add the lamb's liver and fry for around 4 minutes on one side.
Turn the liver over, dice the chorizo into small cubes, add to the pan with the garlic paste and fry for 4 minutes more.
Add the red wine, chicken stock, ketchup, salt & pepper and turn up the heat to reduce.
Garnish with parsley and serve with boiled potatoes and steamed vegetables.