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Lamb scrumpets with anchovy mayonnaise

Stacked lamb scrumpets next to a ramekin of anchovy mayonnaise and a lemon wedge

Lamb scrumpets with anchovy mayonnaise

Name: Lamb scrumpets with anchovy mayonnaise
Prep time: 20 min
Cook time: 2 h 30 min
Total time: 2 h 50 min
Yield: 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; 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

Ben Tish

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Serves 4

A little effort

Prep: 20 mins

Cook: 2 hrs and 30 mins

plus marinating

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Fry lamb breast until golden brown and crispy, sprinkle with flaky sea salt and serve with anchovy mayo and lemon wedges to squeeze over to make this impressive bar snack. This recipe comes from Mayfair pub the Barley Mow

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Make these lamb scrumpets with anchovy mayonnaise, then check out our spicy chicken lollipops, ham hock terrine and more pub food recipes.

Ingredients

Nutrition

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

Nutrition: per serving

kcal1223
fat96.5g
saturates24.6g
carbs41.5g
sugars4.1g
fibre2.4g
protein45.9g
salt1.6g

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.

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Authors

Ben Tish

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