1.Using a vegetable peeler, peel rind thinly from lemon, avoiding white pith. Squeeze lemon; reserve 1 tablespoon juice.
2.Combine liver, garlic, oil, rigani and rind in shallow bowl. Cover; refrigerate 1 hour.
3.Remove liver from marinade; cut into 20 bite-sized pieces. Season.
4.Heat marinade in large frying pan over high heat; discard garlic and rind. Add liver to same pan; cook, in batches, until browned and cooked as desired. Remove from pan.
5.Return liver to pan; drizzle with reserved juice.
Liver will toughen if overcooked, it takes only a minute or so to cook through.Note