Lamb scrumpets with anchovy mayonnaise
- Preparation and cooking time
- Prep:
- Cook:
- plus marinating
- A little effort
- Serves 4
Ingredients
- 1kg lamb breast, bones removed (ask your butcher to do this)
- 5 rosemary sprigs, leaves picked and chopped
- 6 garlic cloves, finely chopped
- 50ml vegetable oil, plus extra for frying
- 300ml lamb stock
- 4 egg yolks
- 200ml milk
- 100g plain flour
- 100g panko breadcrumbs
Anchovy mayonnaise
- 200g good-quality mayonnaise
- 15g anchovy fillets, finely chopped
- 10g capers, chopped
- 15g flat-leaf parsley, finely chopped
- juice of 1 lemon, plus wedges to serve
Method
- STEP 1
Put the lamb into a deep oven dish and add the rosemary, garlic and oil with plenty of seasoning. Rub into the lamb, cover and marinate at room temp for 30 mins. Alternatively, transfer to the fridge and marinate overnight.
- STEP 2
Heat the oven to 140C/120C fan/gas 1. Add the lamb stock to the dish. Cover tightly with foil and cook for 2 hrs until very tender. Remove from the oven and, when cool enough to handle, pour off the lamb stock and move the lamb to a chopping board. Cut the lamb into 5-6cm pieces.
- STEP 3
Whisk the egg yolks with the milk. Put the flour and panko onto two separate shallow plates. Dust the lamb fingers in the flour, shake them off, dip them in the whisked egg yolks and then cover them in the breadcrumbs.
- STEP 4
Put the oil into a wide, heavy-based pan, at least 4cm deep. Heat until the oil reaches 170C. Add six or seven pieces of lamb at a time, cooking for 2-3 mins or until golden brown and crispy, then drain on kitchen paper and sprinkle with flaky sea salt.
- STEP 5
To make the mayonnaise, mix together all the ingredients and adjust the seasoning to taste. Serve with the scrumpets and lemon wedges to squeeze over.
