Marinted lamb liver

¼ cup plus 2 tablespoons fresh lemon juice

        

1 teaspoon minced garlic

        

1 teaspoon dried oregano

        

salt and pepper to taste

        

½ cup white wine vinegar

        

1 pound lamb liver, sliced ½ inch thick

        

½ cup flour, or as needed

        

1 cup olive oil

Combine ¼ cup lemon juice, garlic, oregano, salt, pepper, and wine vinegar. Marinate liver slices in the refrigerator several hours or overnight.

When ready to serve, dip liver pieces in flourand sauté in olive oil. Cut into 1-inch-square pieces, sprinkle with remaining lemon juice, and serve immediately.

Note: Do not cut liver into small pieces until ready to fry because it will dry out.