Ingredients:-
450 g lamb's liver
4 rashes of diced bacon
2 sliced onions
4 Tbsp plain flour, divided in half
Salt and pepper to season
Olive oil for frying
375 ml stock
METHOD:-
Add 2 tsp salt to a bowl of water, place the lamb’s liver in the bowl of salty water and leave to soak in the fridge for 2 hours.
Remove the rind from the bacon and cut into large dice and slice the onion.
Remove liver from the water, pat dry with paper towels and remove the skin from both sides by slipping a knife under the skin and peeling it away. Slice the liver thinly into bite-sized pieces, cutting off any sinewy bits.
Add 2 Tbsp of flour to a plate and season well with salt and pepper. Dip the liver into the flour, coating all over, remove and place on a plate.
Heat a fry pan over medium heat, add a little oil and cook the onion for a few minutes until it starts to brown and soften.
Add the bacon and cook for a further 3 mins or until the bacon is cooked. Remove from the pan.
Turn the heat up to medium-high, add some more oil to the pan and place the liver in the pan, leaving room around each piece. Fry, turning, for about five mins until browned on all sides. Remove from pan and turn down the heat to medium.
Add a little extra oil if necessary and the remaining flour and fry stirring for 1 min. There will be brown, crispy bits on the bottom of the pan, that's fine.
Add the stock and stir well to make a gravy. Scrape up all the crispy bits up from the pan into the gravy - that will give it more flavour.
Simmer gravy for a few mins until slightly thickened. Add the bacon mix and liver back into the stock and cook for a further 5-10 mins or until the liver is cooked through.