Make it Scotch

Air Fryer Scotch Lamb Bonbons

  • Prep 15 mins
  • Cook 20 mins
  • Serves 10 bonbons

Nutrition

  • Energy 138kcal
  • Fat 7.3g
  • Sat Fat 2.5g
  • Protein 8.2g
  • Salt 0.38g

Ingredients

Cooking Method

Method:

  • 1
    Put the leftover lamb shoulder in a bowl with the leftover gravy. Use two forks to shred the lamb and mix the gravy into the meat. Shape the meat into 10 balls roughly the size of golf balls and put on a plate or tray to firm up in the fridge for 30 minutes.
  • 2
    After 30 minutes, add the flour to one shallow bowl, the panko to another bowl and the beaten eggs to another separate bowl. Roll the lamb balls firstly in the flour dusting off the excess, then dip them into the beaten egg until completely covered and finally roll them in the panko so there are no gaps and they are completely coated in the breadcrumbs.
  • 3
    Air fry at 190°C for 10-12 minutes until golden, crispy and hot all the way through. Alternatively, bake at 180°C fan/200°C for 15-18 minutes until golden and crisp. Or, pour 250ml of sunflower oil into a medium saucepan so it is a third full and no more and heat over a medium/high heat. Once the oil is hot (you can test if it is hot enough by dropping a breadcrumb into the oil, if it turns golden within 20 seconds the oil is ready) shallow fry the bonbons for 4-5 minutes until golden and crispy, turning them gently in the oil every now and then. Leave to drain on kitchen paper.
  • 4
    Top with a spoonful of Greek yoghurt, a little of the leftover mint and coriander sauce, a few pomegranate seeds and a sprig of mint.
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