Lamb's Fry and Bacon
Discover the rich, rustic charm of Lamb's Fry and Bacon, a comforting dish that combines tender slices of lamb liver with crispy bacon and sweet caramelized onions. Perfectly seasoned and lightly coated in flour, the liver is pan-fried to golden perfection, then simmered in a savory beef stock sauce for a deeply flavorful finish. Enhanced with fresh garlic, parsley, and a touch of butter, this hearty, homestyle recipe is a delicious nod to traditional cooking. Serve it with creamy mashed potatoes or crusty bread to soak up every bit of the luscious sauce. Ideal for a cozy family dinner, this dish is a satisfying way to enjoy the bold taste of liver and bacon.
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 500 g lamb liver
- 200 g bacon
- 2 large onions
- 3 tbsp all-purpose flour
- 2 tbsp butter
- 1 tbsp olive oil
- 2 cloves garlic cloves
- 250 ml beef stock
- 250 ml milk
- 2 tbsp parsley
- 0.5 tsp salt
- 0.5 tsp black pepper
Directions
Step 1
Prepare the lamb liver by removing any membranes and slicing it into 1 cm-thick strips. Place the liver in a bowl of milk to soak for 15-20 minutes. This helps to remove any bitter flavors.
Step 2
While the liver is soaking, slice the bacon into small strips and the onions into thin rings. Mince the garlic cloves.
Step 3
Heat a large skillet over medium heat and add the olive oil. Cook the bacon until it’s crispy, then remove it from the pan and set aside.
Step 4
In the same skillet, melt the butter and add the sliced onions and garlic. Sauté until the onions are soft and caramelized, about 8-10 minutes.
Step 5
Drain the liver from the milk and pat the slices dry with paper towels. Season with salt and pepper, then lightly coat the liver slices in flour.
Step 6
Push the onions to one side of the skillet and add a little more butter if needed. Increase the heat to medium-high and fry the liver slices for 2-3 minutes on each side until golden brown and cooked through. Avoid overcooking as this can make the liver tough.
Step 7
Once the liver is cooked, return the bacon to the skillet and mix everything together.
Step 8
Pour in the beef stock and bring to a simmer. Let the mixture cook for 10 minutes, stirring occasionally, until the sauce thickens slightly.
Step 9
Sprinkle with freshly chopped parsley and serve hot with mashed potatoes or crusty bread.
Nutrition Facts
| Serving size | (1653.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2495.2 |
| Total Fat 143.4g | 0% |
| Saturated Fat 53.2g | 0% |
| Polyunsaturated Fat 14.5g | |
| Cholesterol 2417.0mg | 0% |
| Sodium 6100.6mg | 0% |
| Total Carbohydrate 85.8g | 0% |
| Dietary Fiber 7.5g | 0% |
| Total Sugars 33.7g | |
| Protein 213.2g | 0% |
| Vitamin D 394.9IU | 0% |
| Calcium 510.2mg | 0% |
| Iron 39.7mg | 0% |
| Potassium 4163.5mg | 0% |
Source of Calories