Pan Fried Liver with Onions and Balsamic Vinegar

Pan Fried Liver with Onions and Balsamic Vinegar

Serves 4

Points plan:  5 points/serving

Core: 1 pt per recipe (flour)

Frylight

1 tbsp plain flour

450g lambs liver

1 medium onion, finely chopped

1 tsp ground coriander

3 tbsp balsamic vinegar

150ml lamb stock (using 1 stock cube)

seasoning

Spray non-stick frying pan with frylight and heat.  Season the flour with salt and pepper and toss the liver in it so that it is well coated.  Place liver in hot pan to seal on both sides (this will take about 1-2 minutes each side, depending on thickness of liver).  Remove liver from pan and place in a low oven (150*c) to continue cooking.  Place onion and coriander in the frying pan and dry fry until onion softens.  Add the balsamic vinegar.  To de-glaze the pan, stir in the stock, scraping any residue from the pan.  Just before serving, return the liver to the pan to coat with the sauce.