Marsala and mushroom lamb's fry
Rich and hearty lamb's fry recipe
4 - 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.
Rate this recipe
Share
Ingredients
350g (lambs liver) lamb fry
1/4 cup white flour
2 Tbsp olive oil
2 Tbsp butter
1 onion
finely chopped
2 Tbsp fresh thyme
finely chopped
8 slices of bacon
roughly chopped
3-4 cups button mushrooms
wiped and sliced
1 red capsicum
finely chopped
1/4 cup (or sherry) Marsala wine
2 Tbsp Worcestershire sauce
1 1/2 cups water
1/2 cup parsley
chopped
1/4 cup (optional) cream
3/4 tsp salt
1/2 tsp ground black pepper
sour dough bread
toasted
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. Aim to just brown each side, it should not be completely cooked through. Transfer browned liver to a plate.
4
Add remaining butter and oil to the pan and fry the onions until they are about to turn golden.
5
Add the thyme and chopped bacon. Fry till bacon is cooked through (about 4 minutes) and just starting to crisp up.
6
Add the mushrooms and capsicum and fry for a few minutes till cooked.
7
Add ¼ cup of Marsala wine, Worcestershire sauce, water and bring to a gentle simmer, add the liver back in, to finish cooking the liver through. This should take a few minutes (avoid overcooking it as it gets dry).
8
Add ½ cup of chopped parsley, additional ½ tsp salt (if needed), ground pepper and ¼ cup cream (optional) and stir through.
9
If necessary, thicken with one tablespoon of cornflour mixed with a 1/4 cup of water.
10
Serve on toasted sourdough and garnish with parsley.
11
Optional: Instead of adding cream try a dollop of sour cream or a poached egg when serving.
Nutrition Information per Serving (374g)
Containing zinc, iron, vitamin A, folate, B12 and selenium, this dish is an all-rounder on the immunity health front. This nutrition analysis is based on 6 serves and includes 1 slice of sour dough per serve.
Energy
2167kJ (518 kcal)
Protein
30.1g
Total Fat
31.6g
Saturated Fat
12.8g
Carbs
22.8g
Dietary Fibre
5.4g
Sodium
1257mg
Iron
7.8mg
Zinc
3.7mg
Vitamin B12
28.0µg
