In a concerted effort to embrace the Paleo lifestyle more fully, hubby and I have managed to source some beautiful, organic, grass-fed lamb’s fry from the local butcher. And it was only $8 a kilo! [I actually had some supermarket bought liver in the freezer for $2 kg but then I read that given the liver’s mammoth role in detoxification, it’s best not to eat from an animal whose health has been compromised from a grain-fed diet 😦 ]
Why is liver good? Well, apparently it is just like an unprocessed, natural multi-vitamin. It is extremely nutrient dense, assists the body’s immune system and aids digestion to name just a few benefits. Ok then, but how do we cook it so its quick and also palatable? Both my hubby and I grew up in families that did not eat offal so I was most thankful when I happened across an old Women’s Weekly magazine with a classic recipe for Lamb’s Fry and Bacon. With a few tweaks to make it Paleo friendly a delicious dish was to be had:
Paleo Lamb’s Fry and Bacon
. 1 lamb’s liver (750g)
. 1/4 cup arrowroot *
. 1/4 tsp ground black pepper
. 6 rashers bacon
. 2 tbspn oil of choice
. 2 medium onions, finely sliced
. 1 cup quality beef stock
. Dash of worstershire sauce, to taste
1. Wash liver, slice thinly, discarding any veins or discoloured spots. Pat dry with paper towels.
2. Combine arrowroot and pepper on a plate and toss liver slices, shaking off excess.
3. Cut bacon into large slices and fry until crisp. Drain on paper towel.
4. Fry onion gently in oil 5 – 10 min or until golden. Remove with slotted spoon.
5. Cook liver in batches quickly on medium heat until browned. Remove and drain.
6. Return liver, bacon and onion to pan. Dissolve stock cube in water and gradually add to pan.
7. Stir over medium heat 10 min or until sauce thickens and liver is cooked. Add a dash of worstershire sauce if you like
I served this with some gorgeous leftover Buttermilk Sweet Potato Salad I had made for a picnic yesterday (see recipe link here) and it was really lovely. I imagine it would be great with cauliflower purée or root vegetable mash! And my 2 and 4 year old absolutely love it! Go figure!
This is definitely a recipe we will do again, thank you Women’s Weekly Stir Fry book circa 1995!
However, be warned, there are quite a few steps so it is a bit faffy and probably a recipe best suited for the weekend. Glass of wine in hand!
Enjoy and God bless
*. The original recipe used corn flour instead of arrowroot which is still gluten free but not paleo