Lamb Scotch Eggs

Pierce the shell of each egg with a toothpick to release any trapped air bubbles.

Drop into boiling water for 2 minutes and 15 seconds, then transfer to an ice bath.

Carefully peel the eggs.

Mix the minced meat with the spices.

Flatten a 40g portion of the meat between your palms to create a thin layer.

Carefully wrap the egg with the meat, pressing it firmly to ensure there are no air pockets.

Refrigerate for 30 minutes.

Lightly whisk the eggs.

Dredge the meat-wrapped egg in flour, ensuring an even, thin layer on all sides, and shake off any excess. Next, dip it into the beaten egg and roll in breadcrumbs, making sure the entire surface is covered.

Deep-fry at 190°C until golden brown.

Finish in the oven for 2 minutes at 180–190°C.