|Lamb liver||2 Pound, thinly sliced (1 Kilogram)|
|Dry white wine||1⁄2 Pint (300 Milliliter / 1 1/4 Cup)|
|White wine vinegar||3 Tablespoon|
|Freshly ground black pepper||To Taste|
|Olive oil||4 Tablespoon|
|Smoked bacon||6 Ounce, diced (175 Grams)|
|Garlic||3 Clove (15 gm), peeled and crushed|
In a shallow dish, cover liver with wine, vinegar, garlic, bay leaves, salt, and pepper.
Cover dish, and leave to marinate overnight.
Remove liver, and pat dry.
Heat olive oil in a large frying pan, and add liver and bacon.
Cook over a fairly high heat until tender.
Remove, and keep warm.
Pour marinade into pan.
Bring to the boil, and reduce a little.
Remove bay leaves, and pour over liver and bacon.
Serve immediately, with fried sliced potatoes.