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Lamb Fritters    HT  MC  35mins



Serves 4   Hot  Leftovers  Lamb  Herbs  Spices  Main Course



100g/4oz Plain Flour

1 teasp Baking Powder
¼ teasp Cayenne Pepper

Salt and Black pepper
2 Eggs, separated
150ml/5fl.oz.  Milk
300g/11oz  Cooked (leftover) Roast Lamb, chopped
1 tbsp Freshly Chopped Rosemary
2 tbsp Vegetable Oil



1. Preheat the oven or grill to low. Place the flour, baking powder and cayenne in a large mixing bowl. mix well then add the egg yolks and mix lightly.


2. Add the milk and blend with a wooden spoon or hand mixer until smooth.


3. In another mixing bowl, whisk the egg whites until soft peaks form then fold into the batter.

4. Add the lamb, rosemary and pepper and mix.

5. Heat half the oil in a large frying pan until very hot, then drop 4 tablespoonfuls of the batter mixture into the pan, keeping them spaced well apart.


6. Reduce the heat to low and cook for a few minutes until the underneath is set and browned.


7. Turn and cook the other side until set golden brown.


8. Remove the fritters from the pan and keep warm.


9. Heat the remaining oil in the pan and cook the last four fritters as above. 


Serve hot with a tomato sauce and vegetables of your choice.


More Lamb  Recipes  |  General Lamb Preparation & Cooking Times   |  Lamb Cuts 


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Key techniques required to make this recipe

Chop to – To cut into pieces of approximately the same size.
Slice to -  To cut food, such as bread, meat, fish or vegetables, into flat pieces of varying thickness.


Freezing/Make ahead


Tips, Options and Substitutions




Main equipment required to make this Recipe


Chopping Knife


Wooden or Plastic Spoon


Related Recipes and Information

More Lamb  Recipes 

General Lamb Prep & Cooking Times

Lamb Cuts 

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