Lambs Fry

  • 4 slices lamb’s fry, about 100 –125g each 
  • 1 onion, peeled and sliced
  • 8 sage leaves, finely chopped
  • 2T olive oil 
  • 2T flour 
  • salt and black pepper, to taste 
  • 300ml beef stock 
  • 4 rindless bacon rashers (approximately 150g)
  • 150g sour cream


  1. Preheat the oven to low to keep the bacon warm later. 
  2. Heat 1 tablespoon oil in a frying pan, add the onion and fry over moderate heat for 4–5 minutes, until lightly browned.
  3. Rinse the liver and pat dry with paper towels. 
  4. Place the flour onto a plate and add seasoning. Coat each slice of liver with the flour.
  5. Tip the leftover flour and the chopped sage into the onions and cook, stirring, for 1 minute. 
  6. Add the stock and bring to the boil, stirring. Reduce the heat; leave to simmer.
  7. Heat the remaining olive oil in a frying pan and fry the bacon for 1–2 minutes on each side. Remove from the frying pan and keep warm in the oven. 
  8. Add the liver to the frying pan and fry over moderate-to-high heat for 2 minutes each side, or until lightly browned.
  9. Return the bacon to the frying pan. Add the sauce and stir, scraping up any residue from the bottom of the frying pan. 
  10. Simmer for 3–4 minutes, or until the liver is cooked but still slightly pink in the centre.
  11. Stir the sour cream into the frying pan and season to taste with pepper. Simmer for 1–2 minutes to heat the cream.
  12. Serve