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Lamb's fry with sage & onions


  • Heat a little oil in a pan and gently sauté the onions until golden, stirring now and again. 
  • 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. 
  • 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. 
  • 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.


  • olive oil
  • 2 onions, finely sliced
  • 12 slices lamb’s fry, cleaned
  • plain flour
  • sea salt & freshly ground pepper
  • 2 cups dry white wine
  • 6 fresh sage leaves, chopped
  • 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.

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