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Lamb's fry, Italian style


  • Heat a little oil in a wok (or non-stick pan) and gently fry the zucchini and garlic until lightly browned, stirring now and again. Transfer to a bowl and toss with the mint, vinegar, seasonings and a splash of oil.
  • Then heat a layer of oil in a large pan. Lightly flour the lamb’s fry and briefly cook with the sage and butter.
  • To serve, place the salad on individual plates, top with the liver and pour butter over the top.
  • ps. This salad can be served hot or at room temperature.


  • olive oil
  • 2 small zucchini, finely sliced on diagonal
  • 1-2 garlic cloves, finely sliced
  • 12 mint leaves, finely sliced
  • a splash of mint vinegar
  • freshly ground salt & pepper
  • 1-2 lamb’s fry, trimmed & sliced
  • plain flour
  • 12 small sage leaves
  • a dollop of butter

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
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    1 cup250 ml
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