Lamb Merguez Scotch Egg
| Serves | 16 |
|---|---|
| Ingredients | Lamb |
| Day Part | Breakfast |
| Menu Part | Entree |
| Cuisine Type | Mediterranean |
Chef Nemo Bolin
Cook & Brown Public House
Providence, R.I.
Some operators have started to offer small plates at brunch in a style similar to dinner service. The idea appeals to customers who like the variety of trying several dishes at one sitting or sharing a meal with friends. But a small-plate brunch also works well with buffet service or a catered event. Chef Bolin’s version of a Scotch egg made with Moroccan-flavored lamb sausage makes a flavorful addition to this type of menu.
Ingredients
4 dried chilies d’arbol
3 dried guajillo chilies
2 red bell peppers, charred
2 whole preserved lemons
1 cup garlic confit
2 tbsp. sweet paprika
1 tbsp. smoked paprika
1 tbsp. cayenne pepper
¼ cup toasted fennel seeds
¼ cup toasted coriander seeds
2 tbsp. toasted cumin seeds
4 star anise, toasted
1 cinnamon stick, toasted
¼ cup black peppercorns, toasted
¼ cup red wine vinegar
¼ cup lemon juice
¼ cup kosher salt
½ cup extra virgin olive oil
2 lb. ground lamb
16 large eggs
All-purpose flour
Egg wash
Finely ground panko crumbs
Olive oil
Steps
1. Rehydrate dried chilies in boiling water until tender.
2. In blender, combine bell peppers, lemons, garlic confit, soaked chilies, sweet and smoked paprika, cayenne, fennel, coriander, cumin, star anise, cinnamon, peppercorns, vinegar, lemon juice and salt. Gradually add oil; puree until a thick paste forms.
3. Pour contents of blender into large bowl. Mix in lamb until well combined. Set mixture aside.
4. In large saucepan, bring to a boil eggs and enough water to cover by 1 inch. Boil eggs 6 minutes; submerge in ice bath until cold.
5. Peel eggs and wrap in thin layer of lamb mixture. Dredge the sausage-wrapped eggs with flour, then dip in egg wash; coat with panko crumbs.
6. In large saucepan or deep fryer, heat oil to 325 F. Deep fry sausage-wrapped eggs in hot oil until golden brown.
7. Plate eggs with salad greens, if desired.
Photo courtesy of American Lamb Board