Fried liver with hot honey sauce

Tonight we had fried, organic, free range, lamb livers with a hot honey sauce and mashed root vegetables.
Lamb liver seems to be more mellow than any other livers I have tried. I try to eat organs on a regular basis given all the nutrition value in them, especially iron. Plus they are cheap enough!
I started this recipe by making bread, lol. I saved the bread crumbs from cutting up loaves and dried them in a paper bag. After the bread crumbs dried out I put them in a food processor, sprayed them with a bit of olive oil in order to make the seasoning stick and seasoned them with Jamaican jerk seasoning.
I also prepped the honey before hand. I lightly heated some local honey, added a chili pepper and a bit of water to thin it out. I let it cook lightly until the honey was infused with the pepper.
I cut the liver in to bite sized strips and discarded any tough parts I came across. Then breaded the strips with flour, egg and the bread crumbs that were mentioned earlier. The liver strips were then fried in ghee, being careful not to overcook them.
The mashed root veg. was a mixture of potato, turnip, carrot, and daikon radish with a bit of ghee; organic, whole milk, plain yogurt; “Real” salt; and pepper. It was cooked in beef broth.
The hot honey sauce went over the whole thing.