- 1 lamb breast
- 1 bay leaf
- 1 onion, chopped
- 1 carrot, chopped
- 1 celery stick, chopped
- vegetable oil, for deep frying
- 75g/2žoz plain flour
- 2 medium free-range eggs, beaten
- 100g/3½oz Japanese panko breadcrumbs
- 2 soft boiled free-range eggs, egg yolk and white separated
- 1 garlic clove, chopped
- 1 tsp Dijon mustard
- 4-5 tbsp vegetable oil
- 1 bunch baby leeks, trimmed
- 1 bunch asparagus, trimmed
- 2 tbsp unsalted butter
- 8 anchovies, sliced
- For the lamb breast, put the lamb in a large saucepan or casserole and add the bay leaf, onion, carrot and celery and enough water to cover the lamb breast. Cook over a medium heat for 1-2 hours or until cooked through.
- For the egg vinaigrette, put the soft egg yolks in a food processor. Add the garlic and mustard and blend. Gradually add the oil until you have a runny dressing (you may need more oil if the dressing isn't coming together). Remove the dressing from the machine and put in a bowl. Dice the egg whites and stir into the dressing. Season with salt and pepper.
- When the lamb is almost cooked, preheat a deep-fat fryer to 180C or heat the oil in a deep-sided, heavy bottomed pan until a breadcrumb sizzles and turns golden-brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not over-fill the pan or leave unattended).
- Remove the lamb from the liquid and discard the bones and sinew. Cut the lamb breast into fingers and pass through the flour, then egg and then coat in breadcrumbs.
- Just before serving, deep fry the lamb fingers for 2-3 minutes or until golden-brown and crisp.
- Meanwhile, for the vegetables, heat a large saucepan of salted boiling water and blanch the baby leeks and asparagus for 1-2 minutes. Drain and set aside until ready to serve.
- Heat the butter in a frying pan. Once hot and melted, gently fry the leeks and asparagus for 1-2 minutes.
- To serve, put the lamb on a serving plate and pour the vinaigrette over the top. Garnish with the vegetables and anchovies.