Recipe for lamb Balsamic and orange liver

Ingredients (4 persons)

800 g of liver of lamb tranché15 cl of juice of orangehuile of olive2 tablespoons of vinegar balsamique1 sucre2 cloves of garlic, a few strands of persilsel teaspoon pepper

1 Peel the garlic, mince with parsley.
2 In a hot skillet, sauté the liver to olive oil, salt and pepper. Remove it and keep it warm between 2 plates.
3 Add the orange juice, sugar, and vinegar in the pan.
4 To reduce until sauce is syrupy. Serve the liver with garlic-parsley, with the sauce mixture and a mixture of vegetables seasoned with olive oil.