Ingredients for Lambs Fry And Bacon
- 500g lamb's fry
- Plain Flour
- French Onion Soup
- 200g streaky bacon
- Salt And Pepper
- Worcestershire Sauce
- 2 tablespoons vegetable oil
- 1 tablespoon butter
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How to Make Lambs Fry And Bacon
- Heat 2 tablespoons of oil in an electric or large frying pan.
- Remove rind from 200g of bacon and roughly chop into 2cm pieces.
- Add bacon to the hot oil and cook until lightly browned, about 5 minutes. Remove bacon with a slotted spoon and set aside, discarding the rinds.
- In a small bowl, whisk together 2 tablespoons of flour with 100ml of chicken or lamb stock and season generously with salt and pepper.
- Add 1 tablespoon of butter to the bacon fat remaining in the pan and stir to melt and combine.
- Dredge 500g of lamb's fry in the flour and stock mixture, ensuring each slice is lightly coated.
- Add the lamb's fry to the pan and cook, moving frequently, until golden brown on both sides, about 5-7 minutes.
- Sprinkle the remaining flour and stock mixture over the lamb's fry. Add 150ml of water to the pan.
- Bring to a boil, stirring constantly until the gravy thickens to your desired consistency.
- Stir in the cooked bacon.
- Simmer for 3 minutes.
- For extra tender liver (or if you don't like liver), simmer for a few hours, adding more water as needed. Serve the gravy over mashed potatoes and vegetables. (Serve the liver to your dog if desired!)
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
1g
Fat
36g
Carbs
9g
