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Lambs Fry and Onions with Mustard Sauce

Serves 2


  • 250g lambs fry
  • 3 teaspoons Australian butter
  • 1 small onion, sliced
  • 2 tablespoons Australian light sour cream
  • 1 teaspoon prepared mustard
  • 2 teaspoons cornflour
  • black pepper to taste
  • 1/2 cup water
  • mashed potato, for serving
  • steamed carrots and green beans, for serving
Download Recipe (PDF)


  1. Soak lambs fry in cold salted water for 1 hour. Rinse and pat dry. Cut into 1-2cm thick slices. Melt butter in frypan and fry the liver for 5 minutes, browning it well. Add onion slices and continue cooking until soft. Blend the remaining ingredients together in a small bowl and add to the pan, stirring in the browned juices. Simmer for 2-3 minutes until thickened. Serve with mashed potato, carrots and green beans.


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