Meats Recipes - Crunchy Lamb Fingers

Ingredients                                        

• 350 g/12 oz/3 cups minced (ground) lamb

• 100 g/4 oz/1 cup cooked long-grain rice

• 1 Weetabix, crumbled

• 1 onion, grated

• 1 carrot, grated

• 1 parsnip, grated

• Grated rind of 1 lemon

• 15 ml/1 tbsp Worcestershire sauce

• Salt and freshly ground black pepper

• 2 eggs, beaten

• 85 g/3 1/2 oz/1 packet parsley, thyme and lemon stuffing mix

• Oil for shallow-frying

• Parsley sprigs

• Lemon twists

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Method:

1. Mix the lamb with the rice, Weetabix, onion, carrot, parsnip and lemon rind.

2. Season with the Worcestershire sauce and some salt and pepper. Mix with about a quarter of the beaten egg to bind. Shape into sausages.

3. Dip in beaten egg then in stuffing mix. Shallow-fry in hot oil for about 5 minutes until crisp, golden and cooked through, turning occasionally.

4. Drain on kitchen paper and serve hot garnished with the parsley and lemon twists.