I eat lamb's liver a couple of times a week. Usually some variation of the following:
Take bacon and fry off in pan/skillet with lard, butter or coconut oil until cooked to your preference, then remove from pan/skillet.
Soften chopped onions in the bacon fat and then add the chopped liver and cook for 5 mins or so, then add the bacon back in and cook for a further 5 to 10 mins.
In the picture you can see quite large pieces of bacon and liver, but more recently I've been chopping them up more finely which really reduces the liver'ish flavour as more of it gets coated with the onion flavoured bacon grease. So much so that even my partner, who absolutely hates liver, loves this dish now