Lamb liver in wine sauce

1 whole lamb liver

1 cup. of olive oil

1 tsp. fresh oregano

1 tsp. sweet paprika

2 cloves of garlic 

1 wine glass of dry red wine

juice of 1 lemon

salt and pepper

 

Method: 

In a saucepan with plenty of salted water part boil Liver for about 7 minutes. Then Remove and let cool. Remove the skin from the giblets and chop into small pieces 

In a large skillet, heat the oil and add the chopped offal. Then sauté until well browned and add salt, the pepper, and the red wine. Cook until the wine evaporates and the sauce thickens again.

Then drizzle with lemon juice and sprinkle with paprika.