Prep 10 mins
Cook 35 mins
Recipe that's a combination of some useful ideas I got from a post in the Aus/NZ forums along with a few ideas from recipes found on the web. If you don't have access to Vegemite try black sauce (thanks mummamills for that and more!).
- 500 g lamb liver
- 1 tablespoon sea salt
- 1⁄4 cup flour
- 2 teaspoons butter
- 200 g bacon (about 4 rashers)
- 2 medium onions, diced
- 1 1⁄2 cups water
- 1 tablespoon vegemite
- 1 tablespoon cornflour
- Place lamb liver in a small bowl, sprinkle with sea salt, cover with water and refrigerate for a few hours.
- Peel skin off lamb's fry and remove any other pieces of tissue, slice and lightly coat with the flour. I normally like to cut any long strips in half again so they're bite size.
- Remove excess fat and rind from the bacon and chop coarsely. Leave a bit of streaky fat on the bacon, it adds to the flavour.
- Melt butter in a frypan, add bacon and onion and fry around 8-10 minutes over medium to high temperature until onion is soft and bacon is fairly well cooked but not crisp.
- Add lamb's fry and lightly fry a few minutes turning often to brown evenly, you don't need to cook it through at this stage.
- Blend water, vegemite and cornflour and add to the pan and mix through well.
- Bring to a gentle boil, reduce temperature to a simmer and continue to cook for 20 minutes stirring every 5 minutes or so. It may take a little more time but you want a fairly thick gravy runs a little slowly off a spoon.
- Serve with mashed potatoes or it's also good re-heated and served on toast for breakfast.
I didn't expect this to taste so good given the basic ingredients but it was very flavoursome with great texture and consistency. A keeper for me
Brings back memories from my childhood. This tastes great and I am now introducing it to my kids
Just how Mum use to make Lambs Fry and Bacon. I finally got the recipe right. Awesome! Thanks Peter.