We lay out thin slices of Bacon on a tray and roasted them in the oven until crisp. A spoonful of onion marmalade was added to the lamb sauce at the last minute; the liver was seasoned and cooked to medium then seasoned lightly again and rested to allow the heat to be distributed evenly. When sliced, it should be slightly pink but not rare as you might serve calf’s liver.
Click here for this recipe: https://www.telegraph.co.uk/food-and-drink/recipes/stephen-harris-lambs-liver-bacon-onion-gravy/
