Alive and Cooking

Herbed Lamb’s Fry and Bacon

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(Serves 4)
300g liver
6 slices middle bacon, rind removed
¼ cup parsley, finely chopped
¼ cup mint, finely chopped
6 sage leaves, finely chopped
¼ cup thyme, stalks removed, finely chopped
3 spring onions, finely chopped
½ tsp crushed garlic
1 egg
½ cup breadcrumbs


In a mixing bowl, combine the herbs, spring onion, garlic, egg and breadcrumbs.
Slice the liver really thin.

Line your tray with baking paper.

Lay down 1 slice of bacon, top with a couple of slices of liver and a smear of stuffing.

Roll up and secure with a toothpick.

Bake at 200C for 13-15 minutes.

Herbed Lamb’s Fry and Bacon