Lamb Scotch Eggs

Ingredients

Eggs…………………………4

Minced lamb……..……..250g
Onion……………………...½ (finely chopped)
Chilli powder…………....1 tea spoon
Rosemary……………...…½ tea spoon
Ground peppercorns….½ tea spoon
Garlic……………………….1 clove (large, chopped)
Breadcrumbs……….……1 ½ cup
Salt to taste
Oil to deep fry

Method

• Boil 3 eggs in salted water for 5 min, reduce the heat and let the eggs simmer in the water for 10 min.
• Now discard the hot water and place the eggs in cold/chilled water to artificially cool them.
• One the eggs are cooled peel them and keep aside.
• Mix the mince lamb, chilli powder, rosemary, garlic, ground peppercorn, onion and salt in a bowl. Now divide the mince in 3 equal parts.
• Take one portion of the divided mince and flatter it in your palm. Place one of the boiled eggs on the flattened mince and wrap the entire egg with it.  Make sure there are no gaps in the mice coating. Repeat the same procedure with the remaining eggs.
• Break and whisk the fourth egg in a bowl.
• Now dip the mince coated eggs in the whisked egg and roll it on the breadcrumbs to coat the entire egg ball.  Keep ready to be deep fry.
• Heat oil in a deep frying pan. To make sure the oil is hot enough drop few crumbs of bread in the oil, if they start to sizzle immediately the oil is hot enough to fry the eggs. 
• Carefully dip the eggs in the hot oil and fry them for 10 min or until golden brown.
• Serve cold.

Note:

Traditionally scotch eggs are made with sausage meat and light herbs like parsley.  

Do not make the mince layer too thick as it will take a very long time to cook from the inside or might remain uncooked.