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Lambs Fry and Crispy Bacon
By Andy | September 6, 2008
Lambs Fry and Crispy Bacon
Serves 4
Prep time : 10 minutes
Cooking time : 20 minutes
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Ingredients
6 rashers of bacon.
600 grams lamb liver.
600g lambs liver
1/2 cup plain flour
Oil for frying
2 eschallots, finely sliced
6 black peppercorns, crushed
2 bay leaves
2 sprigs thyme
2 tablespoons white vinegar
30 mL white wine
2 cups beef stock
50g butter
1/4 teaspoon cayenne pepper
Salt and pepper to taste.
Method
Preheat an oven to 200C.
Place bacon on a tray and bake until crisp, about 20 minutes.
While bacon crisps, in a saucepan combine the eschallots, black peppercorns, bay leaves, thyme, vinegar and beef stock and heat through.
Cook until reduced by half, strain and reserve liquid.
Stir butter into sauce and season with salt and pepper, adding cayenne to taste.
Clean the liver of any excess membrane and sinew then slice into thin strips.
Heat oil over medium heat in a fry pan.
Dust liver in flour and fry for 1-2 minutes per side until cooked.
Set aside on absorbent paper to drain.
Serving
Excellent with wet polenta or mash potato.
Top with liver pieces, drizzle over sauce and finish with crispy bacon.
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