Spring lamb belly fritters, spinach and anchovy mayonnaise

Lamb breast is slow cooked until it’s very tender, then coated in breadcrumbs and deep fried.

Tom Kerridge Recipes

By Tom Kerridge
From Spring Kitchen with Tom Kerridge


For the spring lamb belly fritters

  • oil, for frying
  • 2 lamb breasts, one the bone
  • 1 garlic bulb, cut in half horizontally
  • 2-3 sprigs thyme
  • 4 banana shallots, chopped
  • 2 litres/3½ pints brown chicken stock
  • 50g/1¾oz white wine vinegar
  • 50g/1¾oz sugar
  • 1 tsp fennel seeds
  • 1 banana shallot, sliced into rings
  • 100g/3½oz flour
  • 6 medium free-range egg yolks, beaten
  • 100g/3½oz Japanese panko breadcrumbs

For the spinach and anchovy mayonnaise

  • 2 medium free-range egg yolks
  • 30g/1oz anchovies
  • ½ tbsp Dijon mustard
  • 1 tbsp pickling liquor (from the shallots)
  • 200ml/7fl oz rapeseed oil
  • 50g/1¾oz baby leaf spinach

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