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.


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