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Lamb Fries – 3 Ways
- Lamb Fries
- Olive Oil
- Lemon juice and peel
- Bread Crumbs
- Plain Flour
- Salt and Pepper
- Whole milk
- Bay leaf
- Lamb’s fry pate on toast, deepfried fry’s in thyme crumb, medallions in brown butter.
- Steam 3 of the frozen lambs fry’s for 6 minutes, then refresh in iced water and peel for the medallions, cut 2-3 good slices from the centre and keep the trim for the “pâté”. Pan fry the centre cut medallions in butter and oil to get a golden colour over a medium high heat for 2-3 minutes per side, remove from the pan and allow to rest.
- Just before serving, throw some chopped parsley and a touch of lemon juices into the buttery cooking juices and spoon over once on the plate.
- Skin 2 of the defrosted fry’s and cut into quarters lengthways and set aside for the deep fried element in thyme bread crumbs.
- To make the breadcrumbs; take either Panko or toasted breadcrumbs and blitz with fresh thyme flowers in a food processor, then add a tablespoon of plain flour, finally seasoning with salt and pepper.
- Make your usual flour, then egg, then crumb covering using the fry’s and set in the fridge until you are ready to cook them.
- When you are ready to cook the lamb, place in a deep fat fryer at 180c for 6 minutes or until golden brown. Remove to kitchen paper to drain and top with crispy, deep fried shallot rings.
- Peel and halve 2 defrosted lambs fry’s and halve for the “pâté”
- In a saucepan, pour 100ml of whole milk, 100ml of water, thyme, garlic, sliced shallot, bay and a strip of lemon peel. Place the halved fry’s and the trim from the medallions in the pan and gently bring to a rolling boil, the simmer for 5 minutes before removing to a warm plate to rest. Place the lamb in the food processor and blitz to a fine paste with the garlic and a touch of the poaching liquor, before finally adding a tablespoon of olive oil, a squeeze of lemon and salt and pepper.
- Allow to cool completely before spreading on toasts rubbed with garlic.