Sunday, 20 May 2012

Lamb lever scotch egg

There is a nice and local butcher which I get all my meat from and occasionally they have lamb lever, nice and shiny, I know the best way to cook lamb lever (at least for Iranians) is to dice it and skew it and grill on a BBQ, but at the flat I am living, I cannot BBQ (sigh) . On the other hand, I love scotch eggs, but to be honest the idea of it being deep fried does not go very well with my diet, so here is my oven baked lamb lever scotch egg. The recipe is for one (quite big) ball of scotch egg :-)
Lamb lever: 200 grams
Egg boiled: 1
Bread crumbs: 1 cup
Salt and pepper: to taste
Vegetable oil: 1Tsp

Chop or blend the lever until it is like a lumpy mash, add bread crumbs, salt and pepper to the mixture. Wrap it completely with a boiled egg. You don't need to dip it in beaten egg as the mashed lever is quite moist any way and you can just cover it with breadcrumbs. Put it on an oven tray covered with a bit of vegetable oil and let it be for around 20-25 minutes in a 190degrees oven. Serve it with nice greens with a dash of balsamic.

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