Mutton Scrumpets with Wild Garlic Mayonnaise

Name: Mutton Scrumpets with Wild Garlic Mayonnaise
Yield: Serves 4
Cuisine: British
Ingredients: 2 free-range medium eggs, beaten; 2-3 tbsp plain flour; vegetable or corn oil for deep-frying; 60-70 g fresh white breadcrumbs; 1 head of garlic, halved and roughly chopped; salt and freshly ground black pepper; a few sprigs each of rosemary and thyme; a few sprigs each of rosemary and thyme; 1 lemon, quartered, to serve; 2-3 tbsp mayonnaise; vegetable or corn oil for deep-frying; 1 tbsp wild garlic purée, or chopped garlic chives; 1 tbsp wild garlic purée, or chopped garlic chives; 300-400 g boneless breast of mutton or lamb; 300-400 g boneless breast of mutton or lamb; salt and freshly ground black pepper

Preparation info

Serves
4

Difficulty
Medium

Appears in

Hix Oyster & Chop House

By Mark Hix

Published 2010

About

This is a lovely old-fashioned dish, which makes good use of tasty breast of lamb or mutton, an underused and inexpensive cut. It makes a great starter or snack to share, accompanied by a wild garlic mayonnaise.

Ingredients

300-400 g boneless breast of mutton or lamb
salt and freshly ground black pepper
1

Europe
United Kingdom
Starter
Snack
Summer
Spring

Method

Preheat the oven to 160°C/gas mark 3. Place the mutton in an ovenproof dish (with a tight-fitting lid). Season well and scatter over the chopped garlic and herbs. Cover and cook in the oven for