Crispy lamb nuggets with roasted garlic mayonnaise
Serves: 6-8 as a starter or canapés
Prep time: 30 minsTotal time: 
Recipe by Mitzie Wilson and Emma Franklin / Recipe photograph by Martin Poole
Crispy lamb nuggets with roasted garlic mayonnaise
Serves: 6-8 as a starter or canapés
Prep time: 30 minsTotal time: 
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Nutritional information (per serving)
Calories
511Kcal
Fat
32gr
Saturates
8gr
Carbs
18gr
Sugars
4gr
Fibre
1gr
Protein
37gr
Salt
1gr
Sainsbury's magazine
Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.
Sainsbury's magazine
Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.
Ingredients
- 1 x British lamb breast joint, about 800g
- 2 tsp coarsely ground black pepper
- ½ tbsp dried oregano
- 1 carrot, peeled and thickly sliced
- 1 celery stick, roughly chopped
- 1 onion, roughly chopped
- 6 fat, unpeeled garlic cloves
- 250ml hot vegetable stock
- 1 x 120g pack panko breadcrumbs
- 50g Parmesan, finely grated
- 3 large eggs, lightly beaten
For the garlic mayonnaise
- 6 tbsp mayonnaise
- juice of ½ a lemon
- 1½ tbsp capers, drained and roughly chopped
Step by step
Get ahead
You need to cook the lamb one day before serving. Coat the nuggets and chill a few hours before frying. The mayonnaise can be made the day before; cover and chill.
- Preheat the oven to 160°C, fan 140°C, gas 3. Remove the string from the lamb and unroll, separate the 2 pieces of meat. Season all over with salt and the ground black pepper; lay the lamb flat in a roasting tin and sprinkle with oregano on both sides.
- Add the carrot, celery, onion and garlic to the tin and pour in the stock. Cover with foil and cook for 2½ hours until very tender.
- Transfer the lamb to a baking tray, remove the garlic and set aside (discard the other vegetables and stock). Put a tray on top of the lamb and weigh it down with food tins. Leave to cool and then chill, like this, in the fridge overnight to set firm.
- Meanwhile, squeeze the garlic from its skin and mash to a purée with a pinch of salt. Mix in the mayonnaise, lemon juice, capers and seasoning. Cover and chill until needed.
- When the lamb is set firm, trim and cut into bite-sized chunks. Mix the breadcrumbs and Parmesan with salt and pepper. Dip the lamb in beaten egg, shake off the excess, then roll in the breadcrumbs. Repeat for a double coating. Pour the oil in a frying pan so it is 2cm deep and heat until shimmering. Fry the lamb in batches for 3-4 minutes or until golden. Drain each batch on kitchen paper and keep warm. Serve with the mayonnaise.
