Roasted lamb liver with grapes

(4 persons)
Restaurant « la Fraiseraie » à Carpentras
Chef : Cédric Jouve

1 good-sized lamb liver or 2 small livers, 1 bunch of grapes, 0.5 cl veal or lamb stock, 50g de sugar 10 cl vinegar, salt, pepper.

Remove any nerve tissue from the liver. Sauté in a skillet, put aside. Make a caramel with the sugar and a little water. Stem the grapes. Put aside. When the caramel is a golden brown, add the grapes, the vinegar and the veal stock. Reduce. Heat the oven (7, 180oC). Finish cooking the liver, to your taste. Slice the liver, and pour the grape sauce over the slices, serve with steamed potatoes or mashed fingerling potatoes.