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[[ Nut Free · Lamb · Meat · Dinner · Pan-fried ]]

Lambs Fry with Bacon, Onions, Mash & Peas

Lambs fry and kidneys cooked with bacon and onions in a savoury gravy, served over buttery mash with peas. The liver is mild and tender, the kidneys rich, and the bacon adds a smoky note. Good cold-weather food that sticks to your ribs.

Time: 45 min
Effort: Medium
Steps: 8

5 of the steps have a timer you can start with one tap.

Pencil drawing of Lambs Fry with Bacon, Onions, Mash & Peas

Ingredients

2 to feed

500 g floury potatoes (Agria), peeled and roughly chopped
60 g salted butter
80 ml warm milk
9 g flaky sea salt
372 g lambs fry (lamb liver), membrane removed
150 g lamb kidneys, halved, cored, membrane removed
150 g streaky bacon, cut into 3 cm pieces
200 g onion, halved and thinly sliced
1 tbsp olive oil
40 g plain flour
3 g black pepper
100 ml beef stock
1 tsp Worcestershire sauce
150 g frozen peas

How it goes

PrepPrepare ingredients
CookBoil the potatoes · Make the mash · Fry the bacon · Caramelize the onions · Cook the lambs fry and kidneys
FinishBuild sauce and add peas
PlatePlate and serve

Method

Prepare ingredients
Peel potatoes and chop into even 4 cm chunks. Place in cold salted water. Remove membrane from lamb liver, pat very dry, and slice into 1 cm thick strips. Remove membrane from lamb kidneys, halve, and cut out the white fatty core. Pat very dry. Halve onion and slice thinly. Mix 40g flour + 5g salt + 3g pepper on a plate for coating.
Boil the potatoes
Bring the cold salted water with potatoes to a rolling boil. Simmer for 15–18 minutes until completely tender — a knife should slide through with zero resistance. Drain well and leave in the colander for 2 minutes to steam-dry.
Make the mash
Return drained potatoes to the warm saucepan. Mash well, then beat in 40g butter and 80ml warm milk until smooth and creamy. Season with 4g salt. Cover and keep warm on the lowest heat.
Fry the bacon
Heat the large frying pan over medium-high heat. Add 150g bacon pieces — no extra oil needed. Fry for 4–5 minutes, turning once, until golden and starting to crisp. Remove and set aside on a plate. Leave the bacon fat in the pan.
Caramelize the onions
Reduce heat to medium-low. Add 15g butter to the bacon fat. Add 200g sliced onion. Cook, stirring occasionally, for 12–15 minutes until soft, golden, and sweet.
Cook the lambs fry and kidneys
Push onions to one side or remove briefly. Increase heat to medium-high. Toss the 372g liver and ~150g kidney halves in the seasoned flour, shake off excess, and lay flat in the pan. Cook 1.5–2 minutes per side — browned outside, just a touch of pink in the centre. Target 65–70°C internal temperature.
Build sauce and add peas
Remove liver and kidneys and rest on a warm plate. Return onions and bacon to the pan. Pour in 100ml beef stock + 1 tsp Worcestershire sauce. Add 150g frozen peas straight from frozen. Bubble over medium-high heat for 2–3 minutes until peas are just tender and sauce has reduced slightly. Swirl in 5g butter. Taste — the bacon and stock usually bring enough salt, so season only if needed.
Plate and serve
Spoon a generous mound of mash onto each plate. Lay the liver and kidneys on top, then spoon over the bacon, peas, onions, and all the pan sauce.