Lamb liver with fresh tomato dipping sauce

Ingredients:

Method:

Peel the fine membrane ‘skin’ from liver (if left on it toughens on cooking). Trim and cut liver into thin slices (about 10mm thick). Place liver in a shallow dish. Add lemon rind and milk. Cover and leave for about 15 minutes.

Dipping sauce
Put tomatoes in a bowl, pour over boiling water to cover, then leave to stand 1 minute. Drain, and then cool in cold water. Remove tomato skins and stem ends. Roughly chop tomatoes.

To cook liver
Drain liver. Tumble liver in breadcrumbs to coat. Heat oil in a small frying pan (about 20 cm) on moderate. Fry liver very briefly just to lightly brown. (Short cooking ensures juiciness). Remove liver to a dish to cool a little.

To complete Dipping Sauce
Add chopped tomatoes to the pan. Bring back to the boil. Cook, stirring for a few minutes. Mix flour and water to a smooth paste and stir in to thicken. Taste, then add a little sugar (most tomatoes need this to offset sharpness). Serve warm with the crumbed liver.