Lamb's fry with sage & onions
Method
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Heat a little oil in a pan and gently sauté the onions until golden, stirring now and again.
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Lightly flour the lamb’s fry, season and then seal on both sides in a thin layer of hot oil in a heavy-bottomed pan. Remove.
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To make the sauce, pour off any excess oil from the pan and add the wine and sage. Stir and cook down until reduced by at least half.
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Then add the butter and seasonings, together with the liver. Gently cook until the butter has melted, turning once. DON’T OVER COOK!
- Arrange the onion in the centre of individual plates, top with the liver and spoon the sauce over. Serve with a good mound of mash on the side.
Ingredients
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olive oil
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2 onions, finely sliced
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12 slices lamb’s fry, cleaned
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plain flour
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sea salt & freshly ground pepper
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2 cups dry white wine
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6 fresh sage leaves, chopped
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2 good dollops 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.