favourite

Marsala and Mushroom Lamb's Fry

Rich and Hearty Lamb's Fry Recipe

6

Serves

15 mins

Prep Time

15 mins

Cook Time

Regina Wypych

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.

Rate this recipe

Share

tag

Easy,

Under 30 Minutes,

Breakfast & Brunch,

Ingredients

arrow

350g (lambs liver) lamb fry

arrow

2 tbsp olive oil

arrow

2 tbsp butter

arrow

1 onion

finely chopped

arrow

2 tbsp fresh thyme

finely chopped

arrow

8 slices of bacon

roughly chopped

arrow

1 red capsicum

finely chopped

arrow

3-4 cups button mushrooms

wiped and sliced

arrow

1/4 cup white flour

arrow

1/2 cup parsley

chopped

arrow

1/4 cup (or sherry) Marsala wine

arrow

2 tbsp Worcestershire sauce

arrow

1 1/2 cups water

arrow

1/4 cup (optional) cream

arrow

3/4 tsp salt

arrow

1/2 tsp ground black pepper

arrow

sour dough bread

Method

To Make Dish

1

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).

2

On a plate mix flour with ¼ tsp salt and good grind of pepper and lightly coat the liver in flour.

3

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.

4

Set aside the liver on a plate.

5

You just want to brown each side, it may not be completely cooked through.

6

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.

7

Add the thyme and chopped bacon.

8

Fry till bacon is cooked through (about 4 minutes) and add the mushrooms and capsicum and fry till they are cooked.

9

Add ¼ cup of Marsala wine, Worcestershire sauce, water and bring to a gentle simmer, add the liver back in and heat through.

10

The key is too just cook the liver through (avoid overcooking it as it gets dry).

11

Add ½ cup of chopped parsley, additional ½ tsp salt (if needed), ground pepper and ¼ cup cream (optional) and stir through.

12

Thicken with cornflour if necessary.

13

Serve on toasted sourdough and garnish with parsley.

14

Optional: Instead of adding cream try a dollop of sour cream when serving.

More info

Nutrition Information per Serving (362g)

Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).

More info

Energy

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)

Related recipes

Back to all recipes

quick-view
favourite

15 mins prep |

1 hrs cook

Easy Lamb Curry

quick-view
favourite

15 mins prep |

0 mins cook

Wagyu and Rocket Bresaola Salad

quick-view
favourite

20 mins prep |

10 mins cook

Barbecued Moroccan Lamb Fillet

quick-view
favourite

2 mins prep |

8 mins cook

Pulled Beef Corn Fritters