Remove bacon from pan, when lightly cooked, not crispy and place on a plate. 6. Place flour, salt and pepper into a large bowl and toss the rough cuts of the liver in the flour. 7. Lightly fry the liver in coconut oil until golden just cooked and remove from the pan and place on the same plate as the bacon. 8.. Heat the oil in a large frying pan and cook the onion and garlic until translucent. Add the pancetta and cook for a further 2-3 minutes. Coat the lambs' fry with flour and cook until browned.
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Dredge the liver in the flour, coating all over, remove and place on a plate. Heat a frypan over medium heat, add a little oil and cook the onion for a few minutes until starting to brown and soften. Add the bacon and cook for a further 3 minutes or until the bacon is cooked. Remove from the pan.. Place the lamb's liver in the salty water, then refrigerate it for 2 hours. While the liver is soaking, remove the bacon rind and dice it into large pieces. Slice the onion. After 2 hours, take the liver out of the water, allowing it to drain or pat it dry. Remove the skin from both sides by gently sliding a knife underneath and peeling it away.
