Lamb Fingers with a Ghoulish Dip

Name: Lamb Fingers with a Ghoulish Dip
Prep time: 25 min
Cook time: 10 min
Yield: 4
Ingredients: 450g lamb leg steaks, cut into fingers; ¼ red cabbage, finely shredded; 2 carrots, peeled and grated; 3 tablespoons distilled white wine vinegar; 75g plain flour; 1 teaspoon garlic salt; Black pepper; 2 eggs, beaten; 100g panko breadcrumbs; 6 tablespoons oil, for frying; 1 tablespoon Worcestershire sauce; 4 tablespoons tomato ketchup; 2 tablespoons oyster sauce; 2 teaspoons sugar; 150-200g plain Greek yogurt, optional; Few drops red food colouring, optional

These delicious crumb-coated lamb fingers are just perfect for sharing. Don’t forget to serve with our piquant ghoulish dip too.

prep time
25 mins

cook time
10 minutes

serves
4 people

Ingredients

450g lamb leg steaks, cut into fingers
¼ red cabbage, finely shredded
2 carrots, peeled and grated
3 tablespoons distilled white wine vinegar
75g plain flour
1 teaspoon garlic salt
Black pepper
2 eggs, beaten
100g panko breadcrumbs
6 tablespoons oil, for frying
For the Sauce:
1 tablespoon Worcestershire sauce
4 tablespoons tomato ketchup
2 tablespoons oyster sauce
2 teaspoons sugar
150-200g plain Greek yogurt, optional
Few drops red food colouring, optional

Method

Put the cabbage and carrots in a large bowl. Add the vinegar, mix well, cover and set aside.

Mix all the ingredients for the sauce in a bowl, cover and set aside.

Put the flour in a shallow bowl and season with the garlic salt and pepper. Coat the lamb in the flour, tap to remove any excess flour, dip in the egg and then the breadcrumbs.

Heat the oil in a large frying pan until hot.

Cook the lamb fingers for 5-10 minutes, turning occasionally until golden. Drain on kitchen paper.

Serve the fingers with the sauce and the pickled cabbage and carrots.

Tips:

You can replace the panko breadcrumbs with crushed plain cornflakes. If you have time, prepared the fingers ahead of time and leave in the fridge for one hour before frying them. This will give them a crispier coating.