Pan-Seared Lamb Liver with Raspberry Vinegar and Kohlrabi Mash

Ingredients

• Lamb liver, raw250 g
• Kohlrabi, raw300 g
• Vinegar1 tbsp
• Rapeseed oil1 tbsp

Steps

1. 1

   Peel and dice kohlrabi, steam for 12 minutes, then mash until smooth.

2. 2

   Sear lamb liver slices in rapeseed oil for 2 minutes per side.

3. 3

   Deglaze the skillet with vinegar at the very end of cooking.

4. 4

   Serve liver over kohlrabi mash drizzled with pan reduction.