Lambs Fry, also known as Lambs fry (without the apostrophe), is a wonderful dish that I loved for many years as a child and adult. My mother would bring out those lovely crusted lamb slices, resting on a bed of caramelized onions; the meat was always tender, juicy and at the perfect just cooked stage. Id like to pass her secret on to you, in the greatest lamb fry recipe I know.
First I have a confession, because my Mom had a confession. All those years she was calling it Lambs fry, I still had the utmost difficulty finding that recipe in a cookbook. I finally discovered it in an old 1970 Graham Kerr tome, where he revealed that Lambs fry is, in fact, lambs liver.
Mom didnt really confess her treachery as much as upbraid me for not being adventurous, saying, If I had told you it was liver, you would have turned up your nose at it. You should never reject any food without trying it first. And she was so right.
So, if you can overcome your aversion to the idea of eating liver, this is utterly delicious:
You can buy whole livers or sliced livers at your grocers meat counter, and it doesnt matter which they will be very economical, because not everyone is a liver lover. If you do buy a whole lambs liver (it should serve at least 4 portions), make sure to cut out the sinews that join the liver pieces with a sharp knife, and wash and dry the liver pieces thoroughly.
Cut the liver pieces into small slices, between to inch thick, and certainly no larger or thicker, because this is a quick fry, and liver tends to toughen up the longer it cooks.
You can then toss the slices in flour that you have seasoned with salt and pepper or any number of herbs (sage and thyme are marvelous) or spices (paprika or light cayenne if you like a spicy meat). Coat them thoroughly, and then heat a pan to medium heat, no hotter (if you have an electric fry pan, set it at around 300 degrees).
Use only clarified butter for the best taste (this is butter that is melted and skimmed so that only the clear golden liquid remains); heat the butter in the pan and set the lamb pieces in it, and cook them until you see small beads of meat juice popping through the coating. Now turn them and cook for an additional two minutes, no more.
Lamb, especially the liver, should never be overcooked, so allow a total cooking time of five minutes at most if you have inch slices, 3 to 4 minutes if the liver slices are smaller.
Meanwhile, in a separate pan, saut an onion cut into rings or half - rings in clarified butter, until the slices acquire a caramel color.
Serve the crispy fried lamb slices nestled on a bed of onions; its absolute heaven.
Yes, I know it is liver, but you should never reject any food without trying it first, as Mom said. Now, go enjoy a delicious lambs fry!