Lamb's Fry And Bacon

Total Time: 45 mins Preparation Time: 10 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 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

Recipe

• 1 place lamb liver in a small bowl, sprinkle with sea salt, cover with water and refrigerate for a few hours.
• 2 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.
• 3 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.
• 4 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.
• 5 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.
• 6 blend water, vegemite and cornflour and add to the pan and mix through well.
• 7 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.
• 8 serve with mashed potatoes or it's also good re-heated and served on toast for breakfast.