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Crispy Lamb

Meat.Bible's picture
Ingredients
  Lamb breasts 1 Large, boned (Or 2 Small Size)
  Salt To Taste
  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)
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Chinese
Course: 
Side Dish
Method: 
Saute
Ingredient: 
Lamb

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1 Comment

zenobia's picture
its a nice dish