Thursday, November 3, 2011

Lambs Fry

Serves 4


7 bacon rashers, sliced
1 lrg onion, sliced thin
400g Lambs Liver, soaked over night in milk, sliced with fat removed
1 cup flour
Plenty of salt & pepper
1 tbsp olive oil

To serve; Green veg, mashed potato & beef gravy

Coat each slice of liver in flour before cooking. This will stop it burning and in an essential step. Ensure you SEASON THE FLOUR before hand with salt and pepper.

In a hot pan with olive oil, cook the liver until the flour browns

Add the onions and bacon and cook until the onions are soft and the bacon is cooked through

Serve immediately

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