Devil’s lamb’s fry

Devil’s lamb’s fry

By
From
Ben's Meat Bible
Serves
4
Photographer
Benito Martin

Ingredients

Quantity Ingredient
35g plain flour
salt
freshly ground black pepper
2 pinches cayenne pepper
500g lamb’s liver, cleaned and sliced into 3 cm scallops, (ask your butcher to do this)
30g salted butter
2 tablespoons olive oil
2 red onions, finely sliced
1 bay leaf
2 tablespoons balsamic vinegar
240g tomato passata
4 thick slices sourdough
1/2 garlic clove, peeled
extra-virgin olive oil, for drizzling

Method

  1. Season the flour well with salt, pepper and cayenne. Dip the liver pieces into the seasoned flour and coat well.
  2. Melt the butter in a heavy-based non-stick frying pan over medium heat until foaming. Fry the floured liver gently for 2 minutes on each side, until browned. Remove from the pan and drain on a plate lined with paper towel while you make the sauce.
  3. Wipe the pan with a paper towel and heat the oil. Sauté the onions and bay leaf over medium heat for 10 minutes, until the onions are soft and translucent. Add the balsamic vinegar and tomato passata and stir. Bring to the boil and lower the heat to simmer for 5 minutes, until it is thick and reduced.
  4. Meanwhile, toast the sourdough. Rub the slices with the garlic clove and drizzle well with extra-virgin olive oil. Season with salt and pepper.
  5. Taste the sauce and adjust the seasoning if necessary. Add the drained livers to the sauce and stir to heat through.
  6. Spoon onto toasted sourdough and serve drizzled with extra-virgin olive oil.
Tags:
Ben
O'Donoghue
meat
bbq
carnivore
barbecue
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