These spicy Harissa lamb scotch eggs make a brilliant starter/ lunch served warm. You can also make mini ones perfect for picnics by using 10 quails eggs instead of the 4 normal eggs. Serve with a peppery salad and something to dip them into. I like to make a harissa mayo and a lemon and garlic mayo so that people can decide which they prefer.
4 free range medium eggs 500g lamb mince 2 tbsp harissa paste
2tbsp finely chopped parsley, optional
250g of plain flour
500g of panko breadcrumbs
Rapeseed / vegetable oil for frying
1. Prick the eggshells with cocktail sticks on the bottom of each egg to release the air bubble. Place in boiling water, for 4 minutes, then refresh in iced water. Once cooked, carefully peel the eggs. (Tip: Older eggs are easier to peel since they develop an air pocket between the shell and white)
2. Mix the mince with the harissa, lemon zest, a big pinch of salt and parsley and divide the mixture into 125g portions. Press flat between your hands to form a thin sheet of the sausage mixture. Carefully wrap each egg in the mixture, packing the eggs solid and ensuring that there are no air pockets.
3. 3. Refrigerate for 30 minutes. In separate containers, lay out the breadcrumbs, flour and whisked eggs.
4. Preheat a deep-fryer or a heavy based saucepan filled with vegetable or rapeseed oil to 175C. (if you don’t have a thermometer, check for when a few breadcrumbs sizzle and turn golden, but do not burn, a few seconds after you drop them in). Fry the eggs two at a time, turning gently in the oil, for 5-7 minutes, until crispy and golden brown. Remove to a rack set over a sheet tray. Sprinkle over coarse sea salt while still hot.