Birria Lamb Scotch Eggs

Updated at: Thu, 17 Aug 2023 08:02:31 GMT

Step 1

Score the lamb shoulder on both sides and generously season with salt and optionally MSG for extra umami

Step 2

Cook on a high heat for a few minutes to char in a pan, bbq, or Pizza oven

Step 3

Char the peppers, onions, carrot, tomatoes, garlic, and fresh scotch bonnet Chillies in a similar way

Step 4

Add everything into a slow cooker (or covered deep pan in the oven) along with the dried Chillies, spices, stock, red wine, red wine vinegar and slow cook for 8 hours or cook in the oven covered at 130C for 8 hours

Step 5

Take the meat from the pot, remove the bones, and shred the meat up

Step 6

Blend up all the veg and cooking juices and pass through a sieve.

Step 7

Add a ladle of the broth to the meat along with crumbled up Red Leicester and finely chopped coriander and mix through then allow to cool

Step 8

Boil 8 room temperature large eggs in boiling water for 6 minutes, then straight into an ice bath to stop the cooking process

Step 9

After a couple minutes, crack the eggs and roll around then back into the water making hem easier to peel as the water will deep under the membrane

Step 10

Carefully peel the eggs - want them as intact as possible them pad dry with kitchen roll

Step 11

Divide the meat mixture into 8, then spread it out on cling film to about 10 by 18cm

Step 12

Lay on an egg and use the cling film to wrap the meat mixture round and squeeze it tight and twizzle around to lock into a tight ball and repeat for the rest of the eggs

Step 13

Set them in the freezer for half an hour up to an hour to firm up

Step 14

Heat the sunflower oil to 180C

Step 15

Whisk the cold beer, flour, salt and MSG to a smooth batter and set another bowl with panko crumbs

Step 16

Dip the Birria balls into the beer batter then straight into the panko and deep fry in batches of 4 at 180C for 4-5 minutes til golden brown then pull out and drain on kitchen roll

Step 17

Serve up with a bowl of the broth from earlier topped with coriander and red onion and enjoy!

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