Mexican Spiced Up Lamb Scotch Eggs

Mexican Spiced Up Lamb Scotch Eggs

First clear the tigers (who have turned up for tea) and prepare the table

Next, lay out the ingredients (see list below)


To Make 8 Scotch Eggs

10 eggs (8 +2 for the coating)

800g lamb mince

1 green pepper (diced)

  8 jalapeno peppers (well drained and diced)

      3 heaped tsps. tomato puree

fresh chopped herbs (oregano, coriander)

1 tsp red pepper chilli flakes

 3 tsp paprika (hot as you wish)

    2 fresh garlic cloves (finely chopped)

Good pinch of pink Himalayan Salt

100g ground almonds

Oven temperature 180C/350F/Gas Mark 4

Cooking Time 25 – 30 mins


Roll up your sleeves and use your hands to mix the lamb mince with the  diced peppers, jalapenos, fresh herbs, tomato puree, paprika, chilli flakes, garlic and pink salt in a large mixing bowl.

Next soft hard-boil all but two of the eggs and don’t forget to  plunge the cooked eggs immediately into a bowl of ice cold water to prevent the appearance of a grey line around the cooked yolk.  Then peel the eggs taking care to remove all the shell.

Sprinkle the ground almonds onto an enamel plate and beat the other two eggs in a second dish.  Then shape the meat mixture around the hard boiled eggs, dipping your fingers onto cold water to help mould the meat around the eggs.  The meat layer to be about 1 cm thick.

Then roll the covered eggs in the beaten egg mixture and coat with the ground almonds.

Place into an oven dish.

Bake in a hot oven and serve with lashings of paleo mayonnaise


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