Crisp breaded lamb



  • 700g leftover slow-cooked lamb
  • 4tbsp mixed sage, rosemary and parsley, finely chopped
  • 3tbsp wine vinegar or cider vinegar


  • 300g plain flour
  • 2 eggs, beaten
  • 300g breadcrumbs
  • 3tbsp olive oil


  1. Remove all the meat from the bone. If it has been slow cooked, it should fall off easily. Keep any cooking juices.
  2. Chop the meat roughly and place in a bowl with the herbs, the vinegar and just enough of the cooking juices to make it wet, without it leaking liquid.
  3. Line a square dish with clingfilm and press in the meat to a depth of 4cm. Cover and chill for at least 2 hours.
  4. The meat will now have set in its juices. Remove it from the dish and cut it into wide slices.
  5. Line up three shallow dishes – one each containing flour, egg and breadcrumbs. Dip each cut piece of meat into the flour – tapping off any excess – then into the egg and then into the breadcrumbs, making sure you completely cover it at each stage.
  6. Heat the oil in a frying pan until smoking hot and fry as many pieces as you can comfortably fit in at once, for about 5 minutes on each side before turning.

Laura Mariano

Written by Laura Mariano

Laura Mariano is a food blogger who founded Recipes By to make cooking easier. Growing up on a farm in Spain, Laura was inspired by exquisite dishes prepared using simple ingredients. Laura Mariano is particularly known for making anyone can cook.

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