Lamb's fry with tarragon and capers

Doug Sherring

Being in charge of cooking the lamb's fry is one of the most prestigious jobs you can have in the marae kitchen. We have a few more years before we get anywhere near them down at the pa, so we want to share our fancy way of making them at home. The crispy pancetta and salty capers are delicious with lamb's fry, deglazing the pan with the brandy and adding a generous amount of tarragon makes this dish very decadent. It’s one of our dad Kerry’s favourite Anzac indulgences.

Ingredients

1 serving	Oil, for frying
1	Onion, finely diced
1 clove	Garlic, crushed
100 g	Pancetta, chopped
¼ cup	Brandy
¼ cup	Cream
500 g	Lamb's fry, trimmed and cut into 1.5cm thick slices (Main)
¼ cup	Flour
¼ cup	Tarragon leaves, set some aside to garnish (Main)
¼ cup	Capers

Directions

1. Heat the oil in a large frying pan and cook the onion and garlic until translucent.
2. Add the pancetta and cook for a further 2-3 minutes. Coat the lambs' fry with flour and cook until browned.
3. Deglaze the pan with the brandy and cook until the alcohol has burned off. Add the cream and cook until the sauce has reduced.
4. Stir in the tarragon and capers, season to taste. Garnish with extra tarragon and serve with toast.

See more of Kasey and Karena's Anzac recipes

• Poppy seed chicken bake
• Anzac biscuit and rum and raisin icecream sandwiches