Got a lb. of lamb liver currently thawing in the fridge. I've only made calf's liver before, which I usually soak in milk for a half hour or so after cleaning & before sautéing.
I was thinking of sautéing the sliced, slightly floured liver in a butter-oil mix along with some shallots & sage, maybe add a splash of sherry or port at the end, and serve over roasted red pepper pasta. Well, half a pound, the rest I might make into a paté and see if my man will eat it on some crusty bread...
I know it sounds good '-). But is the milk soak necessary? Anything I have to know about lamb liver in particular? And do you have good pointers for lamb liver paté (which I've never made)?