Lambs Fry and Bacon Kebabs

    18 minutes

    Lambs liver and bacon are skewered with fresh tomatoes then grilled. After cooking they are brushed with garlic and parsley butter to serve.

    6 people made this

    Serves: 4 

    • 40g butter, softened
    • 1 tablespoon chopped fresh flat-leaf parsley
    • 1 garlic clove, crushed
    • 450g lamb's liver, trimmed and sliced
    • 8 bacon rashers, rind removed
    • 4 well-ripened, firm tomatoes
    • 1 tablespoon vegetable oil
    • freshly ground black pepper
    • sprigs of fresh flat-leaf parsley to garnish

    Preparation:10min  ›  Cook:8min  ›  Ready in:18min 

    1. Soak eight wooden skewers in cold water for at least 30 minutes. Alternatively, use metal skewers.
    2. Put the butter in a bowl, add the parsley and garlic and blend together using a fork. Chill in the fridge.
    3. Cut the liver into 3cm square pieces and cut the bacon into 3cm strips. Cut the tomatoes into halves, then cut each half into three to give six wedges from each tomato. Scoop out the seeds. Preheat a grill pan to a moderate heat.
    4. Arrange alternate pieces of bacon, liver and tomato (three wedges per skewer) on the skewers. Brush lightly with oil and season with pepper.
    5. Lay the kebabs on the grill pan and cook for 6–8 minutes until the liver is just tender, giving them a quarter-turn every few minutes.
    6. Put the kebabs on warm serving plates, top with knobs of the herb and garlic butter and serve garnished with parsley.

    cook's tips

    This recipe would also work well with small squares of steak or lean lamb. Serve with soft polenta and wilted English spinach.

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