Lambs’ Fry with Orange

For reasons buried deep in the national psyche, New Zealanders eat very little offal. Having been brought up on the notion that ‘real’ food is roast lamb or beef, offal is often looked upon as pet food. In reality, offal is cheap, quick and simple to prepare, yet very tasty. Be careful with the liver; it only takes a minute or two to cook. If you leave it for too long it will become grainy and tasteless. You can add bacon if you with, to pad things out a bit.



Juice and zest of 1 orange.

½ cup sherry.

2 tblsp cornflour.

Dash cayenne pepper to taste.

Salt to taste.

¼ cup oil.

200g diced lean bacon [optional].

400g lamb’s fry, thinly sliced.

1 onion thinly sliced.

1 sprig rosemary.

1 tblsp chopped parsley for garnish.



Beat the orange juice, zest, cornflour, sherry, cayenne pepper and salt together in a bowl, top up with water to a volume of 2 cups and set aside.



Heat the oil in a sauté pan over a hot flame and stir fry the bacon [if using] then the liver quickly. Remove, reserve and keep warm. Add the onion and rosemary the pan and cook until the onion is transparent. Add the orange juice mixture, stir well, incorporating all the pan juices then add the meat and bring back to the boil. Stir gently and simmer for five minutes until thickened. Discard the rosemary stalk, garnish with the parsley and serve immediately.


Serve with: Boiled or pilaf rice and mixed vegetables on the side.


Serves: 2.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: