Easter is a great time to get together with friends and family and enjoy quality time, food and wine together! Lamb is such a loved dish at this time of year and it doesn’t just have to be a roast leg of lamb that takes centre stage on the table.
Our Executive Chef Ben Purton shares his delicious lamb scotch egg recipe – a twist on tradition – that will be sure to impress this Easter!
12 Quails eggs
400g of British lamb, finely minced
1 pinch of cayenne pepper
1 pinch of freshly ground black pepper
1 pinch of rock salt
4 sprigs of fresh thyme, finely chopped
4 banana shallots, finely chopped
200g plain flour
3 medium eggs
Place the eggs in boiling water for 2 minutes to create a soft, runny egg, then refresh in iced water and once cooled, carefully peel. If a firmer egg is preferred, cook the eggs initially for 4 minutes.
Mix the lamb mince with the seasoning, thyme and shallots and divide the mixture into 12 portions.
Press flat between 2 pieces of cling film to form a thin round sheet of the lamb mixture.
Carefully wrap each Quail egg in the mixture, packing the eggs solid and ensuring that there are no air pockets.
Refrigerate for 30 minutes to firm up the mince.
In separate containers, lay out the flour, beaten eggs and breadcrumbs.
Place each mince-wrapped egg into the flour and lightly coat it all over. Dust off any excess flour then place into the egg mix, rolling to cover. Remove any excess then finally roll in the breadcrumbs, making sure it is well and evenly coated.
Deep fry on vegetable or sunflower oil heated to 190 degrees until golden brown, then place in an oven set at 170oc for 2 minutes to fully cook the lamb mince.
Season with a little more rock salt and serve straight away.