Lamb’s fry with bacon

Lamb’s fry with bacon

By
From
The Margaret Fulton Cookbook
Serves
4
Photographer
Geoff Lung

Ingredients

Quantity Ingredient
8 rashers bacon, rind removed
1 lamb’s fry, skinned, cored and thinly sliced
plain flour, seasoned with salt and pepper
60g butter
1 cup stock
a little wine, (optional)

Method

  1. Fry the bacon and keep warm. Melt the butter in the frying pan and fry, in batches, the lamb’s fry dipped in the seasoned flour. Allow only 1–2 minutes on each side. Arrange on a hot dish with the bacon. Add the stock and wine to the pan and bring to the boil. Pour over the lamb's fry to serve.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again