Lamb's fry is a term used in Australia and New Zealand for lamb's liver. Australian pubs often serve this dish with sauteed onions and bacon. The following recipe for lamb's fry is easy and inexpensive to prepare and is ready in about thirty minutes. Quick-frying the liver and then finishing it in the oven for two minutes keeps the meet tender and moist, while the crisp bacon and toasted bread add a nice texture to the dish.
Heat oven to 350 degrees Fahrenheit. Thinly slice onions and cook slowly in 1/2 stick of butter in a large skillet with the brown sugar until caramelized (they should be a rich golden color). Remove from heat and add the vino cotto or balsamic vinegar.
Cook the bacon until crispy. Drain and keep warm.
Trim the liver and slice across the grain about 1/2 inch thick. Season flour with salt and pepper and dredge the liver slices in the flour mixture.
Heat the remaining two tablespoons of butter and one tablespoon oil in an oven-proof skillet. Quickly sear the liver slices on both sides.Remove from heat and place in preheated oven for two minutes.
Toast the bread slices. Top each slice with 1/4 of the onions, 1/4 of the liver and two slices bacon. Serve immediately.
For extra flavor, you may wish to garnish with crispy fresh sage leaves. Simply toss eight sage leaves with a bit of melted butter in a baking pan. Cook at 350 degrees Fahrenheit until crispy.