Mutton scrumpets with wild garlic mayonnaise

Mutton scrumpets with wild garlic mayonnaise

By
From
Hix Oyster & Chop House
Serves
4
Photographer
Jason Lowe

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

Quantity Ingredient
300-400 g breast boneless mutton or lamb
salt
freshly ground black pepper
1 head garlic, halved and roughly chopped
few sprigs thyme
2-3 tablespoons plain flour
2 free-range medium eggs, beaten
60-70g fresh white breadcrumbs
vegetable or corn oil, for deep-frying
1 tablespoon Wild garlic sauce
or 1 tablespoon garlic chives, chopped
few sprig rosemary

Mayonnaise

Quantity Ingredient
2 free-range egg yolks, at room temperature
2 teaspoons white wine vinegar
1 teaspoon english mustard
2 teaspoons dijon mustard
1/2 teaspoon salt
freshly ground white pepper
100ml olive oil, mixed with 200 ml vegetable oil
squeeze lemon juice, to taste (optional)

To serve

Quantity Ingredient
1 lemon, quartered

Method

  1. To make the mayonnaise, put the egg yolks, wine vinegar, mustards, salt and pepper into a bowl (don’t use an aluminium one, as it will turn the mayonnaise grey). Stand the bowl on a damp cloth to stop it slipping and mix well with a whisk. Set aside.
  2. Preheat the oven to 160°C. 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 2 hours or until very tender, basting regularly and turning the oven down if necessary. Leave to cool overnight.
  3. Scrape away any fat residue from the mutton and any fat that hasn’t rendered down during cooking. Cut the breast into 1 cm wide strips, 3–4 cm long.
  4. Have 3 bowls ready, one with the flour, one with the eggs and the third with the breadcrumbs. Season the flour. Heat a 6 cm depth of oil in a deep-fat fryer or other suitable deep, heavy pan to 160–180°C.
  5. Mix the mayonnaise with the wild garlic purée or garlic chives.
  6. Pass the mutton strips through the seasoned flour, shaking off excess, then through the egg and finally coat in the breadcrumbs. Deep-fry the strips in batches for 2–3 minutes, moving them around in the oil until golden and crisp. Lift out with a slotted spoon and drain on kitchen paper.
  7. Serve the mutton scrumpets with lemon wedges and the wild garlic mayonnaise on the side.
Tags:
Hix Oyster & Chop House
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