lambs

Lamb's quarters stems are just as useful in the kitchen as the leaves and seeds. Roast the stems and enjoy these as a tasty treat.

Roasted Lambs Quarters

(soft) lamb's quarters stems chopped into pieces (about 6cm long)

oil oil

Spices (as many as you like)

garlic powder

black pepper

sea salt

Lambs' fry with bacon

350 g Lamb's fry (Main)

Bacon,

Onion, thinly sliced (Main)

Tbsp Butter

Tbsp Flour

Worcestershire sauce

Thinly slice the liver into 3mm thick pieces. In a plastic bag, put about 2 tablespoons of flour and shake the slices in it to coat.

Heat a frying pan and fry the bacon until crisp, then remove. Add the butter and gently fry the onions until clear, then remove. Turn up the heat and cook the liver quickly for about a minute on each side - it should still be red in the middle.

Throw the bacon and onion back in the pan and sprinkle the Worcestershire sauce over it. Give it a shake to cover and heat through, then remove from the heat. Serve on toast.

You can also do this with balsamic vinegar instead of the Worcestershire sauce, and if you have any strong fruit jellies like currant or quince paste, throw a teaspoonful of this in as well.

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Roasted Lambs Quarters

Lambs' fry with bacon

Top 2 lambs recipes from across the web

The most viewed lambs recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Roasted Lambs Quarters

Lambs' fry with bacon

The most viewed lambs recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine