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Spring Lamb Belly Fritters, Spinach and Anchovy Mayonnaise

Slow-cooked lamb breast pressed overnight, breaded, and deep-fried, served with homemade anchovy mayonnaise and pickled shallot spinach salad.

LambAppetiserGourmetFrittersDeep-Fried
Estimated Nutrition
Calories
608.2
kcal / serving
4865.2 kcal total
Carbs
16.1g
per serving
128.6 g total
Fat
49.4g
per serving
395.1 g total
Protein
24.1g
per serving
192.4 g total
Cook Time
200
minutes
Serves
8
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
50
g
Sugar
100
g
Flour
CondimentsSauces
50
g
White Wine Vinegar
7.5
ml
Dijon Mustard
Dairy
6
piece
Egg Yolks
Beaten, free-range
2
piece
Egg Yolks
For mayonnaise, free-range
GrainsCereals
100
g
Japanese Panko Breadcrumbs
Liquids
2
l
Brown Chicken Stock
Meat
2
piece
Lamb Breast
On the bone
NutsSeeds
1
bulb
Garlic
Cut in half horizontally
3
sprig
Thyme
Fresh sprigs
1
tsp
Fennel Seeds
OilsFats
15
ml
Oil
For frying lamb breasts
200
ml
Rapeseed Oil
Seafood
30
g
Anchovies
Vegetables
4
piece
Banana Shallots
Chopped
1
piece
Banana Shallot
Sliced into rings
50
g
Baby Leaf Spinach

Method

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