Lamb Scotch Eggs

by Sophie Middleton

July 28, 2016

My Lamb Scotch Eggs recipe has become a personal favourite with my friends – they’re easy to eat, not at all greasy or oily and are a delicious snack that can be eaten at any time of the day.

Scotch eggs seem to be everywhere at the moment – in food magazines, on television, in cook books and have become a re-discovered treat amongst chefs. It’s fair to say everyone is getting egg’cited for these fun creations. I decided to take a classic picnic favourite and transform it by baking instead of deep frying the scotch egg and using minced lamb as an alternative to pork.

These Lamb Scotch Eggs are perfect for picnics, hearty and filling snacks that you can take to work with you and great for birthday parties too. I know that an hour may seem like a long time to make these, but half of the time is spent crafting the egg and the last half hour can be used for cleaning up whilst the eggs are baking away!

Do note, if you’re a vegetarian (or would simply like to try the vegetarian version as an omnivore) you can alternatively use a mix of chopped, pan-fried mushrooms with feta cheese in the mix OR mushrooms and chickpeas, similar to a falafel. These are SO much fun to make and I hope you enjoy them as much as I do!

Remember to instagram us your own recipe with our tags @theryelife and hashtags #theRYElife and #RYEKitchen.

Click here to download your printable recipe.

Quick Look
Servings - 6
187 - Calories
Time : 1h10

You will need:

  • 8 eggs (the less fresh the better)
  • 250g fresh minced lamb
  • 1tbsp freshly chopped parsley
  • 1tbsp freshly picked thyme
  • 2 cloves garlic
  • 1 tbsp olive oil
  • 150g finely chopped mushrooms
  • 50g plain flour
  • 150g panko breadcrumbs
  1. Boil 6 of the eggs for 5 minutes.
  2. Remove from the pan and place eggs into a colander and run under cold water, then place in a bowl of cold water and set aside.
  3. In a bowl, add the minced lamb, parsley and thyme, along with salt and pepper for seasoning and mix.
  4. Crush two cloves of garlic with the side of a knife, add to a pan along with a swig of olive oil and pan fry with the chopped mushrooms for 8 minutes.
  5. Remove the garlic cloves from the pan and pour the cooked mushrooms into the lamb mince and mix.
  6. Crack two eggs into a bowl, whisk and set aside. Place the breadcrumbs and flour into separate bowls to prepare your dipping station.
  7. Peel the boiled eggs and lay down on some paper towel to dry.
  8. Take a small ball of lamb mince mix in your hand, pat it down flat so that it covers the span of your hand. Then carefully take one of the boiled eggs and place it inside of the lamb patty.
  9. Gently fold over the lamb patty, pinch the corners and smooth the mix so that the mince forms a ball. Do the same with the five other eggs.
  10. Then place each uncooked scotch egg in the flour first, the egg and then the breadcrumbs and place in a pan.
  11. Lightly pan-fry with a teaspoon of olive oil for 10 minutes.
  12. Transfer the scotch eggs onto a baking tray and cook at 180C/ fan/gas 5 for 35 minutes. Slice down the middle and serve with a hummus or harissa yoghurt dip!

Sophie Middleton


Sophie Middleton

Sophie Middleton is the Founding Editor-In-Chief of Digital Hotel and Restaurant Magazine The Fabulous Foodie. Sophie develops and creates recipe-based content for the RYE Kitchen where you can find lots of fun, easy, healthy RYEcipes to choose from. She loves authentic cooking based on good quality ingredients, flavour and taste.
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