4 bacon rashers
500g lamb liver
2 tablespoons plain flour
1/2 teaspoon cracked black pepper
1 tablespoon olive oil 20g butter
2 cloves garlic, crushed
1 tablespoon Worcestershire sauce
2 green onions, sliced thinly
1 tablespoon chopped fresh parsley
Cook bacon, uncovered, in large dry heated pan until browned and crisp; drain on absorbent paper.
Remove and discard membrane and any fat from liver; slice thinly. Toss in combined flour and pepper, shake off excess. Heat oil and butter in same pan; cook liver, uncovered, about 2 minutes or until browned all over and cooked as desired. Add garlic and sauce; cook, stirring, 1 minute. Serve liver with bacon; sprinkle with onion and parsley.
LIVER AND BACON
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