Liver with Rosemary

1kg (Approx 2 lb) lambs liver
salt and pepper
flour
olive oil
4 tbsp vinegar
1 tbsp fresh rosemary

Rinse the liver and cut into pieces.
Season with salt and pepper.
Roll the pieces of liver in the flour to coat.
Heat the olive oil in a heavy pan and fry the pieces of liver, turning them to cook on all sides.
Remove from heat when cooked and drain well on absorbent paper.
Strain the oil and remove the 'bits' left behind.
Return the oil to the pan and add the vinegar and rosemary.
Heat gently then pour over the fried liver before serving.