Ingredients
-
500
-
1
-
1/4
-
2
-
200
-
2
-
1 1/2
-
1
-
1
-
-
-
-
-
-
Directions
Lamb’s Fry and Bacon, Recipe that’s a combination of some useful ideas I got from a post in the Aus/NZ forums along with a few ideas from recipes found on the web If you don’t have access to Vegemite try black sauce (thanks mummamills for that and more!) , 1 lambs fry 1 onion one potato apple juice no flour oil of your choice i had in cupboard and used hemp seed oil it was there, vegemite too, and bacon, logic says fry bacon onion potato with oil add vegemite and apple juice then add meat diced fry till cooked yummy yummy yummy no strong flavors, It is best not to overcook the lambs liver, the time listed is too long, the liver should be pink on the inside Removal of the major internal blood vessels is a good idea, it presents well and will have a more tender chew The removal of the caul skin is optional, not necessary The liver is best sliced into 1cm thick pieces across the narrow width and fried in a moderate pan for best results Butter works better than oil Always have the onions and bacon fried together before cooking the liver Combine with any demiglas or gravy to finish Consider sourdough toast and seared mushrooms to serve Chef AXL
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Steps
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1
Done
|
Place Lamb Liver in a Small Bowl, Sprinkle With Sea Salt, Cover With Water and Refrigerate For a Few Hours. |
|
2
Done
|
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. |
|
3
Done
|
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. |
|
4
Done
|
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. |
|
5
Done
|
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. |
|
6
Done
|
Blend Water, Vegemite and Cornflour and Add to the Pan and Mix Through Well. |
|
7
Done
|
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. |
|
8
Done
|
Serve With Mashed Potatoes or It's Also Good Re-Heated and Served on Toast For Breakfast. |
