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Lamb's fry and bacon

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A highly nutritious meal that's great for breakfast or brunch, particularly in cold weather. It is rich in vitamin a, iron, zinc and folate.

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Ingredients

  • 500 g (1 lb 2 oz) lamb's liver

  • plain (all-purpose) flour, to dust

  • 375 ml (13 fl oz/11.2 cups) chicken stock

  • 1 tsp worcestershire sauce

  • 15 g (1.2 oz) reduced-fat canola or olive oil margarine

  • 2 tsp canola or olive oil

  • 2 onions, sliced

  • 8 slices low-fat bacon (we used 97% fat-free), chopped

  • canola or olive oil spray

  • 2 tbs chopped parsley

  • 4 thick slices wholegrain bread, toasted

Method

  1. Step 1

    Peel off and discard the outer membrane from the lamb's fry, then cut the flesh into 1 cm (½ in) slices. Put some flour in a shallow bowland season with salt and freshly ground black pepper. Dust the lamb's fry with the seasoned flour and shake off the excess flour, reserving 2 tablespoons.

  2. Step 2

    Blend the chicken stock, Worcestershire sauce and reserved flour in a jug.

  3. Step 3

    Heat the margarine and oil in a frying pan over medium heat, add the onion and cook for 3 minutes, or until golden. Remove the onion from the pan and set aside. Add the bacon to the pan and cook over medium heat for 2 minutes, or until brown. Remove from the pan and set aside.

  4. Step 4

    Spray the pan with oil. Add the lamb's fry to the pan and cook over high heat for 1 minute on each side, or until lightly browned. Return the onion to the pan, then pour in the chicken stock mixture and stir until the mixture boils and thickens. Reduce the heat to low and simmer for 3 minutes, or until the lamb's fry is tender. Stir in the cooked bacon and parsley. Serve immediately with the toast.

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