Lamb Kibbeh Scotch Eggs

Method

Boil a pan of water, when it reaches boiling point add the eggs. Quickly bring to the boil again and cook for 4 minutes. Drain and plunge the eggs into cold water for 10 minutes.

Meanwhile, add the lamb, cooked bulgur wheat, garlic, parsley and baharat to a large bowl. Season the mixture generously and combine really well. Best to get your hands in to ensure the ingredients are distributed evenly.

At this point, prepare some plates/bowls for the next few steps. Measure the flour on to a plate and season. In a new bowl, add the beaten eggs and season those too. And in a third plate/bowl, add the breadcrumbs (I think some dukkah might be nice to add in with the breadcrumbs next time I do this).

Next, peel the eggs then roll them in the flour. Tap of any excess flour then start wrapping the meat around the outside of the egg. Trying to maintain 1 cm thick all around the egg. This is important for even cooking. Do this for each egg.

When each egg has its meaty wrapper, roll in a layer of flour (tapping off any excess), then roll in the egg, and lastly in the breadcrumbs. Put them on a plate and set aside until you're ready to cook.

Heat a frying pan with a good few glugs of vegetable oil. I've chosen to shallow fry these but you could deep-fry or oven cook them if you wish. When the oil is hot, add two of the scotch eggs. Rotating the eggs so they're brown and crispy on all sides. You want to make sure the inner parts of the meat is cooked through which is why I only add two to the pan at the same time. Adding all the scotch eggs may bring the temperature of the oil down which will slow cooking times.

Best served hot and with a drizzle of tahini yoghurt.