Lamb's fry and bacon
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Offal
Cuisine: Australian
Serves: 4
Ingredients
  • 500 grams of lamb's liver
  • 6 bacon rashers
  • 1 large onion
  • 2 garlic cloves (optional)
  • 2 cm piece of ginger (optional)
  • 1 cup of gravy (I used Gravox traditional gravy)
  • 1 cup of chicken stock (I used Messels chicken stock cubes)
  • 1 cup of flour (I used plain wholemeal flour)
  • 2 tbsp of oil
  • 1 tbsp of butter
  • salt & pepper
  • ½ cup of red wine (optional)
  • ½ bunch of parsley (chopped)
  • toasts or mash (to serve)
Instructions
  1. Cut up the lamb's fry into 1 cm thick slices. Cut the bacon into 2 cm pieces. Put aside.
  2. Put flour on a plate. Season it with salt & pepper. Coat the liver pieces with the seasoned flour. Put aside. Reserve 2 tbsp of the remaining flour.
  3. Thinly slice the onion and ginger. Crush the garlic. Chop the parsley. Put aside.
  4. In a mixing bowl, whisk the gravy, chicken stock and the reserved flour together. Put aside.
  5. In a frying pan, add 1 tbsp of oil. Increase heat to medium. Add the onion, ginger and garlic. Fry until softened. Remove from the pan and put aside.
  6. Add 1 tbsp of oil to the pan. Add the bacon and fry until lightly browned. Remove from pan and put aside. Retain the oil in the pan.
  7. Add the liver pieces to the pan and fry in batches until lightly browned on both sides. Remove from the pan when ready and put aside.
  8. Add the butter to the pan. Add the gravy, chicken stock and flour mixture. Add the wine. Scrap the base of the pan. Stir to mix through and simmer for a minute.
  9. Add the liver pieces, bacon, onion, ginger and garlic back to the pan and stir through. Simmer until the lamb's liver is done. Don't overcook. The liver should be tender and slightly pink in the centre. Adjust the consistency of the gravy by adding ½ cup of water if necessary. Taste test and season with salt and pepper if necessary.
  10. Add ½ of the chopped parsley and stir through.
  11. Serve immediately with toasts or mash. Garnish with remaining parsley.
  12. Bon appetite & sern sap!
Recipe by Padaek at http://padaek.com/lambs-fry-and-bacon/