500g lamb's fry
plain flour
salt and pepper
30g butter
1 tablespoon oil
2 onions, sliced
4 rashers bacon, chopped
1½ cups chicken stock
1 teaspoon Worcestershire sauce
2 T chopped fresh parsley, for serving
Preparation time: 20 minutes
Total cooking time:10-15 minutes
Serves 4
Peel off the outer membrane of lamb's fry with your fingers and discard. Cut lamb's fry into 1 cm slices. Dust with seasoned flour; shake off excess flour and reserve 2 tablespoons.
Heat butter and oil in frying pan; add onion. Stir over medium heat for 2 minutes or until soft. Remove onion from pan, set aside.
Add bacon to pan, stir over medium heat for 2 minutes or until crisp; remove from pan, set aside.
Add lamb's fry to pan, cook over medium-high heat for 1 minute each side or until lightly browned, turning once. Return onion to pan. In a jug, blend chicken stock, Worcestershire sauce and reserved flour. Pour into pan, bring to boil. Reduce heat to low; simmer for 3 minutes or until lamb's fry is tender and sauce has thickened. Stir in cooked bacon, heat through. Serve immediately sprinkled with fresh parsley.
Note: Lamb's fry should be pink in centre when cooked. It will become tough if overcooked. Serve Lamb's Fry and Bacon for breakfast with toast or as a main meal with mashed potatoes and steamed green beans, peas or broccoli.
