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The Star and Garter's gluten-free lamb's
fryand bacon with gravy
About 400g lamb's fry
6 rashers bacon either left in rashers as they do, or cut
into fine strips if you prefer
Maize cornflour for dusting
3 Tbsp oil|
3 Tbsp butter
2 cups white wine
2 Tbsp dark soy sauce
Clean lamb's fry, cutting out valves. Slice into strips about
3mm-4mm wide, dust with maize cornflour, salt and pepper.
Heat oil and butter in a frying pan until hot. Seal both
sides of the lamb's fry quickly and set aside. In the same
pan, brown the bacon. Remove bacon from pan and set aside.
Drain off as much fat as possible, leaving jus and crispy
goodies. Reheat the pan with the wine, scraping up the crispy
bits. Add bacon and lamb's fry then bring to boil and simmer
until thickened and reduced by half. Stir in soy sauce.
Serve with hot, creamy mashed potato.
Requested by Ross Andrew, of Waimate.
This recipe comes from Kerrin Roney, of the Star and Garter
restaurant in Oamaru.
• If you have enjoyed a dish in an Otago cafe or
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