Lambs fry and bacon

Instructions:

1. Prep the liver (optional but recommended):

• Place the lamb’s fry in a bowl and cover with milk or water.

• Soak for 1–2 hours in the fridge to mellow the flavor and remove bitterness.

• Drain and pat dry with paper towel.

2. Dust the liver:

• In a bowl, toss the liver slices in flour seasoned with salt and pepper. Shake off the excess.

3. Cook the bacon:

• In a large frying pan over medium heat, add a splash of olive oil and cook the bacon until golden and crispy. Remove and set aside.

4. Cook the onions and garlic:

• In the same pan, add butter and cook onions over medium heat until soft and golden (about 8–10 minutes).

• Add garlic and cook for 1 minute more. Remove and set aside with the bacon.

5. Sear the liver:

• Add a little more oil if needed. Fry the liver slices in batches over medium-high heat for 1–2 minutes per side—just until browned but still tender inside.

• Don’t overcrowd the pan or overcook. Remove liver and rest briefly.

6. Make the gravy:

• Lower the heat. Deglaze the pan with a splash of beef stock, scraping up any browned bits.

• Return onions and bacon to the pan, pour in remaining stock and Worcestershire sauce.

• Simmer for 5–8 minutes to reduce slightly.

7. Combine and serve:

• Return liver to the pan just to warm through (1–2 minutes).

• Season to taste, garnish with parsley, and serve hot.

Serving Suggestions:

• Mashed potatoes or creamy polenta

• Steamed greens (like peas, beans, or spinach)

• Crusty bread to mop up the gravy