Name: Lamb’s fry and bacon bruschetta
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Ingredients: 500 gram lamb's fry (liver), trimmed; 1 cup milk; 8 slice crusty bread; 2 tablespoon olive oil; 4 rashers rindless bacon, halved; 60 gram butter; 2 onions, sliced; 1 clove garlic, crushed; 1 cup seasoned flour; baby rocket leaves, barbecue sauce, to serve

Ingredients

500 gram lamb's fry (liver), trimmed

1 cup milk

8 slice crusty bread

2 tablespoon olive oil

4 rashers rindless bacon, halved

60 gram butter

2 onions, sliced

1 clove garlic, crushed

1 cup seasoned flour

baby rocket leaves, barbecue sauce, to serve

Method

1.Preheat oven to hot, 200°C. Line an oven tray with foil.

2.Place lamb’s fry in a bowl and pour milk over. Set aside 30 minutes. Drain and pat dry. Peel off and discard excess membrane. Slice thinly. Set aside, covered.

3.Brush bread with half oil. Arrange in single layer on tray with bacon. Bake, 10-12 minutes, turning once, until toasted and bacon is crisp.

4.Meanwhile, heat half butter and remaining oil in a large frying pan on medium. Sauté onion and garlic, 4-5 minutes, until onion is tender. Remove from pan. Keep warm.

5.Melt remaining butter in pan on medium. Dust lamb’s fry in flour. Fry, 1-2 minutes, turning, until golden on outside and slightly pink in centre.

6.Pile onions, bacon and lamb’s fry onto toasts. Top with rocket leaves and sauce, if you like.

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Ingredients

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