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Warm Lambs' Liver with Lavender and Sherry Dressing

1 lb Portions of lambs' liver; prepared and sliced
250 ml Milk
2 Garlic cloves; whole
2 tb Lavender
50 g Heather honey; clear
25 ml Sesame oil


Mix the honey, milk, lavender and garlic cloves together.


Place the liver into the milk marinade for 12-25 hours.


Heat the sesame oil in a thick heavy based pan.


Remove the liver from the marinade, season with salt and pepper and fry.


Serve with a salad of mixed seasonal leaves, drizzle with lavender and sherry dressing and serve.


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