Lambs Fry And Bacon Recipes

LAMB'S FRY AND BACON

Steps:

• 1. Peel off and discard the outer membrane from the lamb's fry, then cut the flesh into 1 cm (½ in) slices. Put some flour in a shallow bowland season with salt and freshly ground black pepper. Dust the lamb's fry with the seasoned flour and shake off the excess flour, reserving 2 tablespoons. 2. Blend the chicken stock, Worcestershire sauce and reserved flour in a jug. 3. Heat the margarine and oil in a frying pan over medium heat, add the onion and cook for 3 minutes, or until golden. Remove the onion from the pan and set aside. Add the bacon to the pan and cook over medium heat for 2 minutes, or until brown. Remove from the pan and set aside. 4. Spray the pan with oil. Add the lamb's fry to the pan and cook over high heat for 1 minute on each side, or until lightly browned. Return the onion to the pan, then pour in the chicken stock mixture and stir until the mixture boils and thickens. Reduce the heat to low and simmer for 3 minutes, or until the lamb's fry is tender. Stir in the cooked bacon and parsley. Serve immediately with the toast.

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.

LAMB'S FRY AND BACON

Steps:

• 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.

LAMBS FRY AND BACON

Steps:

• In an electric frypan, or large frypan, heat the oil.
• Cut the rind from the bacon and add to oil. Chop bacon into 2cm (1 inch) pieces and add to oil. Stir till very lightly browned, remove with slotted spoon. Discard rinds (or nibble them while no one is looking).
• Mix the soup and flour and season.
• Add butter to the oil mix and mix well.
• When bubbling, coat each slice of liver in flour mixture and add to frypan.
• Move them a around and turn as soon as they turn golden.
• When all the slices have been turned,.
• Sprinkle enough of the flour/soup mix over the liver to absorb all the fat, then add enough water to cover.
• Bring to the boil, stirring until evenly thickened.
• Add sauce.
• Simmer 3 minutes and serve.
• If you hate liver, simmer for a few hours, adding water when needed, give the dog the liver and have the gravy over a mountain of mashed potatoes and veg.

LAMB BACON

Steps:

• Make the rub: Combine the salts, brown sugar, bay leaves, and pepper in a bowl and transfer to a large plate or a baking dish. Dredge the lamb breast in the rub and massage it into the surface of the lamb. (You'll probably have some rub left over.) Shake off any excess rub and let the meat sit, covered, in the refrigerator for 5 days, turning the lamb over once a day.
• Rinse the lamb breast thoroughly, pat it dry with paper towels, and allow it to sit uncovered in the refrigerator overnight.
• Cook the lamb bacon: Soak the wood chips in water for 30 minutes, then drain and them pat dry. Prepare your smoker. When the temperature inside the smoker has reached 200°F and the wood chips are smoking steadily, add the lamb, and let smoke. Maintain the temperature at 200°F at least until a thermometer inserted into the center of the meat reads 160°F. This will take about 2 hours, but we recommend smoking for 3, as longer cooking enhances the quality of the bacon. Allow the bacon to cool completely in the fridge and store, wrapped, for up to 1 month.
• Tip: The size of lamb breasts can vary quite a bit, so be sure to buy yours deboned or boneless. A bone-in breast will lose 30 to 35 percent of its weight upon deboning.