Peppery Calves Liver with Preserved Lemon and Parsley

This recipe is adapted from Rosemary Barron’s well-researched book The Flavours of Greece. In her recipe, Rosemary uses lamb’s liver, which would be more authentic, but I prefer the more delicate flavour of calves liver. The liver is marinated in lemon juice, mustard and olive oil, then dusted with coarsely ground peppercorns before grilling.