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Spiced lamb's fry with roasted onion salad


  • Preheat oven to 140°-150°C.
  • Cut the onions in half crossways (skin and all). Then sprinkle with a little olive oil and cook in the oven for about 1-1¼ hours until caramelised.
  • Then peel and quarter the onions and toss with 1 tbsp chopped parsley, salt, pepper, vinegar and extra virgin olive oil. Taste for seasoning and set aside.
  • Toast the cumin and coriander seeds in a dry pan.
  • Then grind the toasted spices with 1 tspn salt, a little ground pepper and cayenne using a mortar and pestle (or in a food processor). Add the mixture and 1 tspn chopped parsley to the flour and toss well.
  • Heat a thin layer of oil and the butter in a large heavy-bottomed pan and fry the lightly floured lamb's fry until crusts form on the outside.
  • To serve, mound the salad on individual plates and top with the liver, plenty of the cooking juices and a sprinkling of parsley.


  • 4 large onions
  • olive oil
  • freshly chopped parsley
  • sea salt flakes
  • freshly ground pepper
  • a splash of red wine vinegar
  • a splash of extra virgin olive oil
  • 1 tspn cumin seeds
  • 2 tspn coriander seeds
  • ½ tspn cayenne
  • 2 tbsp plain flour
  • a knob of butter
  • 4-8 thick slices of lamb's fry

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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