Lambs Fry and Bacon

Indulge in the hearty flavors of "Lambs Fry and Bacon," a classic comfort food dish that combines tender lamb liver, crispy bacon, and a rich, savory gravy. This robust recipe transforms humble ingredients into an irresistible meal, with caramelized onions and garlic adding depth to the creamy, Worcestershire-spiked sauce. The lamb liver is delicately dredged in flour and seared to perfection, ensuring a tender texture, while the bacon delivers a satisfying crunch. Ready in just 40 minutes, this dish is perfect served over creamy mashed potatoes, alongside steamed veggies, or paired with crusty bread to soak up the luxurious gravy. Whether you're an offal enthusiast or looking to try something new, "Lambs Fry and Bacon" is a flavorful, protein-packed choice that's sure to please.

Nutriscore Rating: 62/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 500 grams Lamb liver (lambs fry)
• 200 grams Bacon
• 2 tablespoons Butter
• 1 large Onion
• 2 Garlic cloves
• 2 tablespoons All-purpose flour
• 500 milliliters Beef or chicken stock
• 100 milliliters Milk
• 1 tablespoon Worcestershire sauce
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 tablespoons Fresh parsley (optional, for garnish)

Directions

Step 1

Prepare the lamb liver by rinsing gently under cold water and patting dry with paper towels. Trim off any connective tissue or sinew and cut the liver into thin, bite-sized slices.

Step 2

Peel and finely slice the onion. Mince the garlic cloves. Set aside.

Step 3

Heat a large frying pan over medium heat and cook the bacon until crispy, about 4-5 minutes per side. Remove the bacon from the pan and place on a paper towel-lined plate to drain. Once cool, chop the bacon into bite-sized pieces.

Step 4

In the same pan, add 1 tablespoon of butter and sauté the sliced onions until golden and caramelized, about 6-8 minutes. Add the minced garlic and cook for an additional minute. Remove the onions and garlic from the pan and set aside.

Step 5

Lightly dredge the lamb liver slices in flour, shaking off any excess.

Step 6

Increase the heat to medium-high and melt the remaining tablespoon of butter in the same pan. Add the liver slices and sear each side for 1-2 minutes, or until browned but still pink inside. Be careful not to overcook the liver, as it can become tough. Remove the liver and set aside.

Step 7

Reduce the heat to medium. In the same pan, add the remaining flour (leftover from dredging) and cook for 1-2 minutes, stirring constantly, to make a roux.

Step 8

Gradually whisk in the stock, ensuring no lumps form. Add the milk and Worcestershire sauce, stirring well, and cook until the sauce thickens, about 3-5 minutes.

Step 9

Return the caramelized onions, garlic, seared liver, and chopped bacon to the pan. Season with salt and black pepper, and stir gently to coat everything in the gravy. Cook for 2-3 minutes to warm through.

Step 10

Taste and adjust seasoning as needed. Garnish with chopped parsley, if desired.

Step 11

Serve hot with mashed potatoes, steamed vegetables, or crusty bread for a hearty and satisfying meal.

Nutrition Facts

Serving size	(1583.7g)

Amount per serving	% Daily Value*
Calories	2405.2

Total Fat 142.5g	0%
Saturated Fat 55.2g	0%
Polyunsaturated Fat 13.0g
Cholesterol 2433.6mg	0%
Sodium 8290.7mg	0%
Total Carbohydrate 61.6g	0%
Dietary Fiber 3.7g	0%
Total Sugars 17.4g
Protein 218.3g	0%

Vitamin D 81.9IU	0%
Calcium 313.5mg	0%
Iron 46.6mg	0%
Potassium 3901.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 53.4%

Protein: 36.4%

Carbs: 10.3%