Lambs Liver, Bacon and Onion with Garlic Mushrooms and Homemade Mint Sauce

I created this lamb's liver and mint sauce recipe in an attempt to make the concept more adventurous and visually appealing.

1. 1

   The mint sauce should be prepared first, ideally a couple of hours in advance to give the flavours time to infuse. The ingredients are simply mixed together in a small bowl, covered with clingfilm and refrigerated until required. Taste immediately before serving and add further seasoning if necessary.
   
   A little sunflower oil should be added to a large frying pan, brought up to a medium heat and the liver added. Dusting the liver with seasoned flour is optional but provided the temperature is kept moderate, unnecessary. The onion should be peeled, sliced, separated in to rings and added to the pan as well. The liver will take four to five minutes each side to cook.
   
   When the liver is ready, it should be removed from the pan to a heated plate, covered with foil and left to rest. The bacon should be added to the pan and fried for a couple of minutes each side.
   
   When the bacon is added to the frying pan, the olive oil should be added to a small saucepan and gently heated. The garlic clove should be peeled and grated in to the heating oil. The sage should also be added. The mushrooms should be wiped clean, quartered and added to the pot to be stirred in the oil for a couple of minutes. The mushrooms will absorb most of the olive oil, so take great care not to burn them.
   
   The various components of the dish can be plated as shown and the mint sauce drizzled over the liver.