Lamb's Fry and Bacon

This is a classic dish in Australia, where pan fried lamb’s liver is placed in an onion and bacon gravy. It has been a well-liked meal in the pubs as a low cost food and has been made popular again as a slow cooker dish. There are numerous treasured recipes of this dish and some still appreciate it as breakfast or as a filling for pies.

Ingredients serve 8

1000 g lambs liver

400 g sliced onion

150 g butter

600 g chopped smoked bacon

110 g plain flour

500 g red wine

3 tbls Worcestershire sauce

2 tsp salt

1 tsp black pepper

¼ tsp ground nutmeg

Method

Dip sliced liver in flour and fry in butter. Place in a baking tray. Sauté onions and bacon in leftover butter in frying pan. Mix red wine and flour and blend into the bacon and onion mixture. Add Worcestershire sauce, salt pepper and nutmeg. Bring to the boil while stirring and pour over the fried liver. Place in oven on 150ºC for approx 30 minutes. Serve on a bed of mashed potatoes with steamed vegetables, chopped parsley and crispy bacon.

Note:  Lamb's liver should be pink in centre when cooked as it will become tough if overcooked. Serve with toast for breakfast. If lamb’s liver is not available try pork or calve liver.