Lambs’ Fry with Orange

Quick, cheap and simple yet very tasty. Be careful with the liver; it only takes a minute or two to cook. If you let it cook for too long it will become grainy and tasteless.


¼ cup oil.

400g lamb’s fry, thinly sliced.

1 onion thinly sliced.

1 garlic clove, crushed.

Juice and zest of 1 orange.

½ cup cider.

1 tablespoon cornflour.

1 sprig rosemary.

20g butter.

Salt to taste.

1 tablespoon chopped parsley.


Heat the oil in a sauté pan over a hot flame and stir fry the meat quickly. Remove and reserve. Add the onion and garlic to the pan and cook until transparent. Beat the orange juice, zest, cornflour and cider together in a bowl and add to the pan.

Stir well, incorporating all the pan juices and bits of meat, and add the rosemary. Add the lamb’s fry and bring back to the boil, stirring gently, and simmer for five minutes. Beat the butter into the mixture until the sauce is shiny, discard the rosemary, and sprinkle with parsley. Serve with rice.


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