Lamb's Fry and Bacon

Ingredients

• 500 g lamb liver
• 1 tablespoon sea salt
• 1/4 cup flour
• 2 teaspoons butter
• 200 g bacon (about 4 rashers)
• 2 medium onions, diced
• 1 1/2 cups water
• 1 tablespoon vegemite
• 1 tablespoon cornflour

Directions

1. 1

   Place lamb liver in a small bowl, sprinkle with sea salt, cover with water and refrigerate for a few hours.

2. 2

   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.

3. 3

   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.

4. 4

   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.

5. 5

   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.

6. 6

   Blend water, vegemite and cornflour and add to the pan and mix through well.

7. 7

   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.

8. 8

   Serve with mashed potatoes or it's also good re-heated and served on toast for breakfast.