Lamb Offal Sauté with Potatoes (Liver, Heart and Pancreas)

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Method

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1. Cut the liver, heart and pancreas into small pieces.
2. Briefly sauté the offal in hot oil over high heat, taking care not to overcook it, as it will become dry and rubbery.
3. Cut the onions and potatoes into thin slices like those for a tortilla, and fry them separately.
4. Add the fried onion and potatoes to the offal, toss together, and cook once more so the flavors meld.
5. Season with salt and serve immediately, hot.

Source: Wikibooks – Artes culinarias – Artes culinarias/Recetas/Fritada de asadura de ternasco (CC BY-SA 4.0), adapted and translated. This page is also licensed CC BY-SA 4.0.

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