Preparation time
overnight
Cooking time
over 2 hours
Serves
Serves 4
By Richard BainbridgeFrom Saturday Kitchen
Ingredients
For the lamb scrumpets
- 400-600g/14oz-1lb 5oz piece lamb breast, bones removed (or alternatively cook with the bones and remove before pressing)
- drizzle rapeseed oil
- 3 garlic cloves, grated
- pinch paprika, to taste
- handful fresh rosemary
- handful fresh thyme
- 330ml/11fl oz bottle light beer
- sea salt and white pepper
For the salsa verde
- handful fresh parsley, roughly chopped
- handful fresh chervil, roughly chopped
- handful fresh mint, roughly chopped
- handful wild garlic, roughly chopped (or 2 garlic cloves, grated)
- 1 banana shallot, finely chopped
- 10-20g/¾oz capers, drained, roughly chopped
- 1 lemon, juice only
- splash rapeseed oil
- splash cider vinegar
For the coating
- 100g/3½oz plain flour
- 2–3 free-range eggs, beaten
- 100g/3½oz breadcrumbs
- salt and freshly ground black pepper
For the roasted Little Gem
- splash of oil
- 2 Little Gem lettuces, washed and sliced in half
- salt and freshly ground black pepper
- 1 lemon, juice only
Method
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To make the lamb scrumpets, preheat the oven to 180C/160C Fan/Gas 4.
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Rub the oil all over the lamb using your hands, then rub the grated garlic over and season with salt, white pepper and paprika, to taste.
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Lay half of the rosemary and thyme on an oven tray and place the lamb on top, then top with the rest of the herbs. Pour over the beer and 200ml/7fl oz water.
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Cover tightly with baking paper, then cover the tray with kitchen foil. Cook in the oven for at least 4 hours, or until the lamb is soft and tender. Remove from the oven and allow to cool. Once cooled, remove the lamb, brush off the herbs and if there are any bones remaining, remove them.
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Transfer to a clean oven tray and place another tray on top. Add a weight on top (such as some heavy tins of food) and place in the fridge for at least 1–2 hours, or overnight.
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To make the salsa verde, combine all the ingredients in a bowl, mix well and season with salt and pepper, to taste.
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When you are ready to cook the scrumpets, remove the lamb from the fridge and place on a chopping board. Slice into finger thick slices.
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Preheat a deep fat fryer or oil in a pan to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
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To make the coating, season the flour with salt and freshly ground black pepper on a plate. Prepare a shallow bowl of beaten eggs and one of breadcrumbs.
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Drop the slices of lamb into the flour, then into the beaten egg mixture and finally into the breadcrumbs, making sure the lamb is covered well with each ingredient.
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Carefully place the lamb slices into the fryer and fry in batches for 3–5 minutes, or until golden-brown and hot. Carefully remove from the oil and place on a plate lined with kitchen paper to drain. Season with sea salt and pepper. Rest for 2–3 minutes before serving.
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Meanwhile, for the roasted Little Gem, preheat the oven to 200C/180C Fan/Gas 6.
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Place an ovenproof pan on a medium heat. Once hot, add a splash of oil to the pan and carefully add the lettuce halves and season with salt and pepper.
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Transfer into the oven and cook for 3–6 minutes, until just cooked. Remove from the oven and season with a little lemon juice. gently pull apart and serve the roasted lettuce with the lamb scrumpets and sauce.
