Lamb Fry Recipes

OLD FASHIONED LAMB'S FRY AND BACON WITH ONION AND GRAVY

Steps:

• Add 2tsp. salt to a bowl of water, place the lambs liver in the bowl of salty water and leave to soak in the fridge for 2 hours. Meanwhile, remove the rind from the bacon and cut into large dice and slice the onion. Remove liver from the water, drain or pat dry and remove the skin from both sides by slipping a knife under the skin and peeling it away. Slice the liver thinly into bite-sized pieces, cutting off any sinewy bits. Add 2 Tbsp. of flour to a plate and season well with salt and pepper. Dredge the liver in the flour, coating all over, remove and place on a plate. Heat a frypan over medium heat, add a little oil and cook the onion for a few minutes until starting to brown and soften. Add the bacon and cook for a further 3 minutes or until the bacon is cooked. Remove from the pan. Turn the heat up to medium-high, add some more oil to the pan and place the liver in the pan, leaving room around each piece. Fry, turning, for about five minutes until browned on all sides. Remove from pan and turn down the heat to medium. Add a little extra oil if necessary and the remaining flour and fry stirring for 1 minute. There will be brown, crispy bits on the bottom of the pan, that's fine. Add the stock and stir well to make a gravy. Scrape up all the crispy bits up from the pan into the gravy - that will give it more flavour. Simmer gravy for a few minutes until slightly thickened. Add the bacon mix and liver back into the stock and cook for a further 5-10 minutes or until the liver is cooked through.

CUMIN LAMB STIR-FRY

Steps:

• In a dry skillet over medium heat, toast cumin seeds and peppercorns until fragrant, 1 to 2 minutes. Transfer to a mortar and pestle and crush lightly.
• Slice meat across the grain into 1/2-inch-thick strips. Toss meat with crushed spices, ground cumin, salt and dried chiles.
• Peel onion and halve it through the root end. Trim the ends and cut each half lengthwise into 1/2-inch-thick slices. Cut white and light green parts of scallions into 2-inch lengths. Thinly slice scallion greens; keep separate.
• Heat a very large skillet or wok over high heat until screaming hot, about 5 minutes. Add oil. Toss in onion and the scallion bottoms. Cook, tossing occasionally, until vegetables are lightly charred but still crisp, about 2 minutes. Transfer to a bowl.
• Add lamb and chiles to skillet. Cook, tossing quickly, until meat begins to brown. Add garlic, soy sauce and sherry. Cook until most of the liquid has evaporated and lamb is cooked through, about 2 minutes. Toss in onions and scallion bottoms. Remove from heat and mix in cilantro and scallion greens. Serve hot, over rice.

EASY PAN-FRIED LAMB CHOPS

Steps:

• In a small bowl combine the finely chopped garlic with the oil and rosemary.
• Coat the sides of the lamb chops with the garlic mixture. Cover with plastic wrap and let them marinate in the fridge for at least 30 minutes (up to 5 hours).
• Preheat your skillet on high heat. Remove all seasoning from the lamb chops and season them with salt and pepper. Cook them for about 4 minutes on each side, or until your preferred doneness.
• Remove from the skillet and garnish with rosemary. Serve them with your favorite sides.

PAN FRIED LAMB CHOPS RECIPE

Steps:

• Allow lamb chops to come up to room temperature before cooking.
• Add salt and pepper to both sides of the chops.
• Heat a skillet to Medium heat on your stove top.
• Stand the chops up, fat edge down, in the heated skillet.
• Let them cook for about 2 to 3 minutes.
• Lay chops down on the flat side, cook for 3 to 4 minutes.
• Flip chops over, continue to cook until done.
• Chops are done when internal temperature reaches 145F degrees.
• Remove from skillet when done. Place on plate and let rest for 5 minutes before serving.
• Enjoy!

LAMB-FRY

Steps:

• In a large nonstick frying pan over medium-high heat, fry onion in oil until edges are nicely browned. Add garlic, ginger, and green chile and stir for 1 minute.
• Mix ground spices with water to form a paste; add to onion mixture. Stir briefly until spices release their fragrance.
• Add lamb and salt and fry over medium heat, stirring frequently util lamb is cooked through, 10 to 15 minutes. Taste for salt.
• Stir in lemon juice and remove from heat.