Lamb's fry with bacon and asparagus and then some---why would you NOT love it?

Many people are put off by the idea of eating 'liver---of any sort. OK, I don't generally go for the cow, sheep or pigs liver, but lamb's fry is a whole different 'ball game.' Here's my take on this cheap and tasty dish. Soak the lamb's fry in milk for a few hours if you wish and then toss it in cornflour and add some BBQ sauce. In a wok, frying pan (no---I didn't use my Airfryer for this one!)or your favourite pot, fry some onion and sliced mushrooms and chopped streaky bacon. (Do the amounts matter?---nah) Add some asparagus, salt, pepper and any other of your favourite spice---BUT----go easy as you don't want to overpower the delicate flavour of the lamb's fry. I used a pinch or two of Moroccan spice mix. A pinch of mixed herbs gives the dish a herbaceous background flavour too. Slice your lamb's fry and add it to the pan, adding water so that you create a delicious gravy. Simmer gently for about 10 minutes, then turn off the heat. Do not over-cook the lamb's fry. Enjoy and I hope that there are a few more of you out there who will now love lamb's fry and I apologize to those of you who wanted this kept a secret. Don't be selfish! www.authorneilcoleman.com