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Moroccan Style Lamb Scotch Eggs

  • Prep: 15 Minutes
  • Cook: 25 Minutes
  • Serves: 6

A fantastic twist on the scotch egg recipe thats on page 142 in our recipe book. We love taking traditional recipes and playing with them a little bit, if you use flavours you know you love it will work. We fancied scotch eggs but only had lamb mince in so we went with this. A filling and nutritious snack or ideal with a salad or some sweet potato chips to have as a hearty meal. Scotch eggs are a great meal to cook in bulk so feel free to double this one up so you have plenty for the rest of the week.

Nutrition
Calories 603
Carbs 4g
Fat 43g
Protein 45g
Free From

Ingredients

  • 800g lamb mince
  • Large handful of fresh parsley roughly chopped
  • 1 tbsp paprika
  • 2 tsp cumin 
  • 1/2 tsp garlic powder
  • 6 organic free range eggs
  • 1 tsp smoked paprika
  • 50g ground almonds
  • Pink salt and freshly ground black pepper

Method

  1. Pre heat the oven to 180c and then fill a saucepan with enough water to cover your 6 eggs. bring to the boil and simmer for 3-4 mins (you don’t want the yolks to be too hard).
  2. Whilst they simmer prepare your meat by adding the mince, paprika, cumin, garlic powder, fresh parsley, salt and pepper and mix together well with clean hands.
  3. When your eggs are done place them in a bowl of cold water for a few minutes.
  4. De-shell the eggs and then get to it 🙂 shape the meat around the egg, keep moulding it and pushing the gaps together with your fingers. Splash your fingers in some cold water whilst moulding the meat around the eggs, it makes it a lot easier to do. Repeat until all eggs are covered. The meat layer should be roughly 1cm thick. If its too thin the meat will split when in the oven.
  5. Spread the ground almonds and smoked paprika on a plate and mix them together. Then one by one roll the eggs in the ground almonds to coat them completely and place them in a baking dish or grill tray. 
  6. Place in the oven and cook for 25 mins or until cooked through.

Please note: If you wan’t a runnier yolk in the middle another alternative is to only simmer the eggs for 3 mins before placing into cold water. Follow the above steps to make the eggs, however go careful when moulding the meat as you don’t want to break the eggs. Then pan fry the scotch eggs first for about 5 mins in coconut oil before finishing in the oven for about 10 mins. It’s quite hard to always get the yolks runny but certainly worth a try.

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