Lamb's Fry and Bacon

Recipe by Peter J
READY IN: 45mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition

DIRECTIONS

  • Place lamb liver in a small bowl, sprinkle with sea salt, cover with water and refrigerate for a few hours.
  • Peel skin off lamb's fry and remove any other pieces of tissue, slice and lightly coat with the flour. I normally like to cut any long strips in half again so they're bite size.
  • Remove excess fat and rind from the bacon and chop coarsely. Leave a bit of streaky fat on the bacon, it adds to the flavour.
  • Melt butter in a frypan, add bacon and onion and fry around 8-10 minutes over medium to high temperature until onion is soft and bacon is fairly well cooked but not crisp.
  • Add lamb's fry and lightly fry a few minutes turning often to brown evenly, you don't need to cook it through at this stage.
  • Blend water, vegemite and cornflour and add to the pan and mix through well.
  • Bring to a gentle boil, reduce temperature to a simmer and continue to cook for 20 minutes stirring every 5 minutes or so. It may take a little more time but you want a fairly thick gravy runs a little slowly off a spoon.
  • Serve with mashed potatoes or it's also good re-heated and served on toast for breakfast.