Pan-Fried Lamb's Fry with Bacon and Onions

Instructions

1. 1

   Trim any membrane or sinew from the lamb's liver and slice into 1cm (½ inch) thick pieces

2. 2

   Place liver slices in a bowl and cover with milk. Soak for at least 1 hour (or overnight in refrigerator) to remove any bitterness

3. 3

   Cut bacon into strips and slice onions into thin rings

4. 4

   In a large skillet, cook bacon over medium heat until crispy. Remove and set aside, keeping the fat in the pan

5. 5

   Add onions to the bacon fat and cook until golden and caramelized, about 8-10 minutes. Remove and keep warm with the bacon

6. 6

   Drain liver pieces and pat completely dry with paper towels

7. 7

   Season flour with salt and pepper, then dredge liver pieces in the seasoned flour, shaking off excess

8. 8

   Heat butter and oil in the same skillet over medium-high heat

9. 9

   Fry liver pieces for 2-3 minutes per side until golden brown outside but still slightly pink inside (don't overcook or it will become tough)

10. 10

    Return bacon and onions to the pan, add fresh thyme, and toss everything together for 1 minute

11. 11

    Serve immediately on warmed plates...