|Lamb breasts||1 Large, boned (Or 2 Small Size)|
|Freshly ground black pepper||To Taste|
|Egg||1 , beaten|
|Golden crumbs||1⁄4 Cup (4 tbs) (For Coating)|
|Fat||1 1⁄2 Cup (24 tbs) (For Deep Frying)|
|Mayonnaise||90 Milliliter (6 Tablespoons)|
|Capers||30 Milliliter (2 Tablespoons)|
|Finely chopped parsley||15 Milliliter (1 Tablespoon)|
|Lemon wedges||4 (For Garnish)|
Trim the lamb of skin, gristle and excess fat.
Place in a saucepan of well seasoned water and bring to the boil.
Cover and simmer for 15 minutes then drain the lamb and cool.
Cut into narrow strips; dip into the beaten egg and then coat thoroughly in breadcrumbs.
Chill until required.
Heat the fat to 180°C/350°F, or until a cube of bread browns in it in 30 seconds, and fry the lamb, a few pieces at a time, for 4 to 5 minutes until golden brown.
Drain on absorbent paper and keep warm.
Mix together the mayonnaise, capers and parsley, add seasonings to taste and place in a bowl.
Serve with the hot crispy lamb garnished with lemon wedges.