Saturday, August 14, 2010

Lamb's fry and bacon

Earlier in the week I was browsing in the supermarket meat shelves looking for something to improve a cat's anaemia and generally tempt her appetite. I was amazed to see a shelf of lamb's fry. I hadn't eaten lamb's fry for years but we used to have it regularly when I was a child.

The cats weren't at all keen on it, but I really enjoyed looking up recipes for lamb's fry in my old favourites Margaret Fulton and my Stephanie bible. It was also fun trying to remember how we used to cook it when I was a child.

The resulting recipe is an amalgam of all these sources, combined with what I had on hand in the kitchen.


1 lamb's fry
6 rashers of shortcut rindless bacon
1 cup combination of stock/red wine
Olive oil


Moisten the bottom of pan with oil and heat
Add the bacon rashers and cook until crisp
Put aside in serving bowl which is being kept warm
Meanwhile chop the lamb's fry into pieces a couple of inches long
Season the flour with pepper
Coat the lamb's fry pieces in flour
Once the bacon has been taken from the pan add some margerine to the bacon fat
Cook the lamb's fry in fat/margerine in batches for 2 minutes each side
Add cooked lamb's fry to the bacon in serving dish
Make up a cup of stock and red wine
Clarify the pan with this and then simmer until reduced
Pour sauce over lamb's fry and bacon in serving dish
Serve with mashed potatoes.

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