Marsala and Mushroom Lamb's Fry
Rich and Hearty Lamb's Fry Recipe
6
Serves
15 mins
Prep Time
15 mins
Cook Time
Recipe author
Regina Wypych
This recipe was inspired by a dish Regina’s nonagenarian grandmother and aunt always requested at a local eatery.
If you’ve never tried lamb’s fry, then this is a perfect introduction. Paired with mushrooms, bacon, onion and capsicum and served in a sweet-savoury, marsala sauce, this recipe is pure deliciousness on sour-dough toast.
An extra bonus, liver is a power pack of many nutrients important to good health, which might go some way to explain the longevity of her relatives.
This recipe was inspired by a dish Regina’s nonagenarian grandmother and aunt always requested at a local eatery. If you’ve never tried lamb’s fry, then this is a perfect introduction. Paired with mushrooms, bacon, onion and capsicum and served in a sweet-savoury, marsala sauce, this recipe is pure deliciousness on sour-dough toast. An extra bonus, liver is a power pack of many nutrients important to good health, which might go some way to explain the longevity of her relatives.
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Easy,
Under 30 Minutes,
Breakfast & Brunch,
Ingredients
350g (lambs liver) lamb fry
8 rashers bacon rashers
2 tbsp olive oil
2 tbsp butter
1, finely chopped onion
1, finely chopped red capsicum
3-4 cups, sliced button mushrooms
2 tbsp, finely chopped fresh thyme
1/4 cup white flour
1/2 cup, chopped plus extra for garnishing parsley
1/4 cup (or sherry) Marsala wine
2 tbsp worcestershire sauce
1 1/2 cups water
1/4 cup (optional) cream
3/4 tsp salt
1/2 tsp ground black pepper
sour dough bread
Method
To Make Dish
1
Prepare the onion, capsicum, mushrooms, thyme and bacon.
2
Remove the skin of the liver, cut into 1cm slices and then each slice into halves or thirds (you can ask the butcher to do this for you).
3
On a plate mix flour with ¼ tsp salt and good grind of pepper and lightly coat the liver in flour.
4
Add 1 tablespoon of olive oil and 1 tablespoon of butter to a large frypan and fry the liver for about 1½ minutes each side.
5
Set aside the liver on a plate.
6
You just want to brown each side, it may not be completely cooked through.
7
Add another tablespoon of olive oil and a tablespoon of butter to a pan and fry the onions until they are about to turn golden.
8
Add the thyme and chopped bacon.
9
Fry till bacon is cooked through (about 4 minutes) and add the mushrooms and capsicum and fry till they are cooked.
10
Add ¼ cup of Marsala wine, Worcestershire sauce, water and bring to a gentle simmer, add the liver back in and heat through.
11
The key is too just cook the liver through (avoid overcooking it as it gets dry).
12
Add ½ cup of chopped parsley, additional ½ tsp salt (if needed), ground pepper and ¼ cup cream (optional) and stir through.
13
Thicken with cornflour if necessary.
14
Serve on toasted sourdough and garnish with parsley.
15
Optional: Instead of adding cream try a dollop of sour cream when serving.
Nutrition Information per Serving (362g)
Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).
More infoEnergy
2131 (509)kJ
Protein
28.8g
Total Fat
31.5g
Saturated Fat
12.6g
Carbs
23.7g
Sugars
6.3g
Sodium
1242mg
Iron*
4.8mg
* Percentage of recommended daily intake (Aust/NZ)
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