Lamb's fry and onion gravy

Name: Lamb's fry and onion gravy
Cook time: 1 h 30 min
Ingredients: 50g butter; 2 large brown onions, peeled and finely sliced; 2 garlic cloves, sliced; 2 bay leaves; 100ml red wine vinegar; 1 tbsp plain flour; 1L beef stock; Salt and pepper; Vegetable oil; 16 slices lamb's liver; 1 cup watercress, washed and picked

Jeremy Strode and Jane Strode

October 25, 2011

Lamb's fry and onion gravy.Marco Del Grande

Time:1-2 hours

This is a favourite from my English youth and a staple of my grandmother’s repertoire. Cook calves’ liver the same way.

Ingredients

50g butter
2 large brown onions, peeled and finely sliced
2 garlic cloves, sliced
2 bay leaves
100ml red wine vinegar
1 tbsp plain flour
1L beef stock
Salt and pepper
Vegetable oil
16 slices lamb's liver
1 cup watercress, washed and picked

Method

Melt butter in a heavy-based saucepan. Add onion, garlic and bay leaves. Cook gently until onions are very soft, about 25 minutes.
Add vinegar and reduce until almost gone. Add flour, stir and cook for five minutes. Slowly add beef stock, stirring well to prevent lumps. Simmer until thickened, about 15 minutes.
Season well with salt and pepper. Brush liver with a little vegetable oil, season, and grill or pan fry on a very hot barbecue or fry pan for a minute or two on each side.
Serve with hot onion gravy and watercress.