LAMB'S FRY AND BACON
A highly nutritious meal that's great for breakfast or brunch, particularly in cold weather. It is rich in vitamin a, iron, zinc and folate.
Provided by goodfood.com.au
Categories Snacks
Time 30m
Yield SERVES 4
Number Of Ingredients 11
Steps:
- 1. Peel off and discard the outer membrane from the lamb's fry, then cut the flesh into 1 cm (½ in) slices. Put some flour in a shallow bowland season with salt and freshly ground black pepper. Dust the lamb's fry with the seasoned flour and shake off the excess flour, reserving 2 tablespoons. 2. Blend the chicken stock, Worcestershire sauce and reserved flour in a jug. 3. Heat the margarine and oil in a frying pan over medium heat, add the onion and cook for 3 minutes, or until golden. Remove the onion from the pan and set aside. Add the bacon to the pan and cook over medium heat for 2 minutes, or until brown. Remove from the pan and set aside. 4. Spray the pan with oil. Add the lamb's fry to the pan and cook over high heat for 1 minute on each side, or until lightly browned. Return the onion to the pan, then pour in the chicken stock mixture and stir until the mixture boils and thickens. Reduce the heat to low and simmer for 3 minutes, or until the lamb's fry is tender. Stir in the cooked bacon and parsley. Serve immediately with the toast.
LAMB'S FRY AND BACON
Recipe that's a combination of some useful ideas I got from a post in the Aus/NZ forums along with a few ideas from recipes found on the web. If you don't have access to Vegemite try black sauce (thanks mummamills for that and more!).
Provided by Peter J
Categories Lamb/Sheep
Time 45m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Place lamb liver in a small bowl, sprinkle with sea salt, cover with water and refrigerate for a few hours.
- Peel skin off lamb's fry and remove any other pieces of tissue, slice and lightly coat with the flour. I normally like to cut any long strips in half again so they're bite size.
- Remove excess fat and rind from the bacon and chop coarsely. Leave a bit of streaky fat on the bacon, it adds to the flavour.
- Melt butter in a frypan, add bacon and onion and fry around 8-10 minutes over medium to high temperature until onion is soft and bacon is fairly well cooked but not crisp.
- Add lamb's fry and lightly fry a few minutes turning often to brown evenly, you don't need to cook it through at this stage.
- Blend water, vegemite and cornflour and add to the pan and mix through well.
- Bring to a gentle boil, reduce temperature to a simmer and continue to cook for 20 minutes stirring every 5 minutes or so. It may take a little more time but you want a fairly thick gravy runs a little slowly off a spoon.
- Serve with mashed potatoes or it's also good re-heated and served on toast for breakfast.
Nutrition Facts : Calories 484, Fat 30.9, SaturatedFat 11.2, Cholesterol 503.6, Sodium 2432.1, Carbohydrate 15.6, Fiber 1.4, Sugar 2.4, Protein 34.1
LAMBS FRY
Make and share this Lambs Fry recipe from Food.com.
Provided by rick2978
Categories Lamb/Sheep
Time 50m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Clean liver and remove outer membrane with figers (that will make it soft).
- Cut liver in slices of 1 centimeter (1/2 inch).
- In a plastic bag place the flour with sliced livers and shake, remove livers and shake off excess flour.
- In a frying pan, pour the oil and in medium heat fry livers about 1 minute on each side, set aside on a towel paper to drain oil.
- In a frying pot fry onion, garlic and peppers till onion is soft, add stock with the rest of the ingredients (except noodles and sauerkraut), bring to boil, reduce heat to medium add fried livers and cook for about 5 minutes or until livers are soft (If sauce needs to be thickened add in a 1/4 cup of water 1tspoon of corn flour,add it to sauce and let cook for another minute or two).
- In a pot boil noodles (normaly takes about 5 minutes-- check instructions on package) remove and drain in a colander.
- In the same pot or wok, pour 1Tspoon of oil, heat till starts smoking add noddles with sauerkraut fry for about 5 minutes.
- Serve fry lamb with noodles and pour sauce on top.
- If you don't like noodles they can be replaced by mashed potatoes.
Nutrition Facts : Calories 471.1, Fat 21.3, SaturatedFat 4.5, Cholesterol 485.6, Sodium 439.9, Carbohydrate 37.3, Fiber 2.4, Sugar 3, Protein 31.4
LAMB-FRY
This simple lamb stir-fry is a Kerala specialty. It makes a nice light meal when paired with rava dosa or fried puri-or serve it with dhal, chutney, and rice.
Provided by Maya Kaimal
Categories Quick & Easy Lamb Spice Curry Coriander Hot Pepper Onion Dinner
Yield Serves 4-6
Number Of Ingredients 16
Steps:
- In a large nonstick frying pan over medium-high heat, fry onion in oil until edges are nicely browned. Add garlic, ginger, and green chile and stir for 1 minute.
- Mix ground spices with water to form a paste; add to onion mixture. Stir briefly until spices release their fragrance.
- Add lamb and salt and fry over medium heat, stirring frequently util lamb is cooked through, 10 to 15 minutes. Taste for salt.
- Stir in lemon juice and remove from heat.
LAMB & LETTUCE PAN-FRY
Cooked lettuce is delicious so why not give it a try tonight with this easy recipe
Provided by Good Food team
Categories Dinner, Main course, Supper
Time 20m
Number Of Ingredients 5
Steps:
- Heat the butter in a frying pan until sizzling, then add the lamb. Season with salt, if you like, and pepper, then cook for 6-7 mins until browned on all sides. Scatter in the peas, pour in the stock, then bring up to a simmer and gently cook until the peas have defrosted.
- Add the lettuce to the pan and simmer for a few mins until just starting to wilt, but still vibrant green. Serve scooped straight from the pan, with buttered new potatoes or cauliflower rice for a keto-friendly version.
Nutrition Facts : Calories 465 calories, Fat 37 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 30 grams protein, Sodium 0.8 milligram of sodium
CUMIN LAMB STIR-FRY
Fragrant, intense and full of fiery chile, this lamb stir-fry isn't for the timid eater. For the most authentic flavor, it's worth your while to seek out Sichuan peppercorns, which have a woodsy, tongue-numbing, camphor quality. (They are available at specialty spice markets, in Chinatown, or online.) You can substitute regular black peppercorns, but you won't get the same punch. If you're not a lamb-lover, you can also try this with lean beef. Serve this over white or brown rice to cut the heat, with a side of sliced cucumbers dressed with sesame oil and salt for freshness.
Provided by Melissa Clark
Categories dinner, main course
Time 35m
Yield 4 servings
Number Of Ingredients 14
Steps:
- In a dry skillet over medium heat, toast cumin seeds and peppercorns until fragrant, 1 to 2 minutes. Transfer to a mortar and pestle and crush lightly.
- Slice meat across the grain into 1/2-inch-thick strips. Toss meat with crushed spices, ground cumin, salt and dried chiles.
- Peel onion and halve it through the root end. Trim the ends and cut each half lengthwise into 1/2-inch-thick slices. Cut white and light green parts of scallions into 2-inch lengths. Thinly slice scallion greens; keep separate.
- Heat a very large skillet or wok over high heat until screaming hot, about 5 minutes. Add oil. Toss in onion and the scallion bottoms. Cook, tossing occasionally, until vegetables are lightly charred but still crisp, about 2 minutes. Transfer to a bowl.
- Add lamb and chiles to skillet. Cook, tossing quickly, until meat begins to brown. Add garlic, soy sauce and sherry. Cook until most of the liquid has evaporated and lamb is cooked through, about 2 minutes. Toss in onions and scallion bottoms. Remove from heat and mix in cilantro and scallion greens. Serve hot, over rice.
Nutrition Facts : @context http, Calories 851, UnsaturatedFat 41 grams, Carbohydrate 10 grams, Fat 86 grams, Fiber 3 grams, Protein 10 grams, SaturatedFat 41 grams, Sodium 496 milligrams, Sugar 3 grams
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