|Lamb||675 Gram, cut in thin slices|
|Red pimento||60 Milliliter|
|Baking powder||5 Milliliter|
|Olive oil||30 Milliliter|
|Lemon juice||15 Milliliter|
|Ice water||375 Milliliter|
|Safflower oil||750 Milliliter|
Pound the lamb to very thin.
In a food processor puree the anchovies, capers and pimento, place a little puree in the centre of each lamb slice.
Wrap the meat around, shape in a olive shape.
Refrigerate 1 hour.
Sift the flour, cornstarch and baking powder together.
Mix the egg, olive oil, lemon juice and water together.
Whisk into the flour to form a thin batter.
Heat the safflower oil to 375°F (190°C).
Dip the lamb into the batter and fry in the oil until golden brown.
Serve very hot.