Lamb’s Fry

"This recipe has been passed on from my Mum to me, but was originally from her Mum (Stella Tomkins). Dad reckons this recipe was one of the major reasons he married my mum... apparently, at the time, she was a hopeless cook - but this redeemed her... Great for Sunday brunch served with toast or dinner with mashed potatoes..."- Jeremy Nicholson.

1 very fresh lamb’s liver
1 onion, thinly sliced
4 middle rashers bacon, trim fat and dice
Plain flour for coating, seasoned with salt and pepper
1 tbsp tomato paste
½ cup vegetable stock
½ cup chopped parsley
1 tablespoon olive oil

Immerse the liver in cold water and remove the outer membrane.  Slice fairly finely (around 3-4 mm) cross-ways and pat dry with a paper towel.
Fry the onion and bacon and drain on paper towel.
Mix tomato paste and vegetable stock.
Dip the liver slices in seasoned flour and shake of excess just before frying in olive oil.
Fry lamb on medium-high heat, fairly quickly.  Turn as soon as liquid comes to surface on first side.  It only takes a few minutes each side so that it looks brown on the outside and pinkish in the middle.
Add onion and bacon and stock and tomato paste mixture and simmer a few minutes while stirring until a rich gravy is formed.  Add more stock if too thick. Add the parsley.
Serve quickly.

Serves 4

Note – does not freeze.