Sautéed Lambs’ Hearts and Liver à la Provençale

Lamb’s liver is one of the most frustrating things to cook until one realizes what a very short cooking time is required; if being sautéed alone, throw in the persillade immediately after adding the liver strips to the hot oil and toss the lot together for no more than a minute. The sautéing pan should be heavy and large enough so the pieces of meat do not pile up on one another, causing them to bleed and stew rather than promptly searing and holding in their juices.