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Crispy Lamb Recipe
|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)|
Serving size: Complete recipe
Calories 2464 Calories from Fat 1734
% Daily Value*
Total Fat 193 g296.3%
Saturated Fat 56.7 g283.3%
Trans Fat 0 g
Cholesterol 302.9 mg
Sodium 1371.4 mg57.1%
Total Carbohydrates 49 g16.2%
Dietary Fiber 2.1 g8.2%
Sugars 0.5 g
Protein 135 g269.8%
Vitamin A 30.4% Vitamin C 70.7%
Calcium 25.3% Iron 12.9%
*Based on a 2000 Calorie diet
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.