Lamb Kofta Scotch Eggs
These lamb kofta scotch eggs are a twist on the British classic! Here, soft boiled eggs are wrapped in kofta spiced lamb then coated in breadcrumbs & deep fried until crispy.
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Homemade scotch eggs, made with lamb kofta instead of sausage meat! These are a tasty variation on a classic scotch egg & we’re serving them kebab style with a homemade garlic mayo & a pickled chilli.
If you’ve not had a scotch egg before, you’re missing out. They’re really good! So scotch eggs are thought to have originated in England & consist of a boiled egg that’s wrapped in sausage meat then coated in breadcrumbs & deep fried until crisp & golden. But for this recipe, we’re making a kofta spiced lamb mince to use instead of the classic sausage meat. Think of a lamb skewer/kebab inside of a scotch egg!
These scotch eggs make a great lunch dish & are best served hot out of the fryer! However, they’re also good served cold as well. You really can’t go wrong with a homemade scotch egg…
For more lunch dishes, check out our ever growing collecting of lunch recipes! Here you’ll find sandwiches, salads, sausage rolls, soups & loads more.
Lamb Kofta Scotch Egg Components
These lamb kofta scotch eggs are made the same way as regular ones apart from the sausage meat which is replaced with a kofta spiced lamb mince, which we’re making ourselves. Once assembled, the scotch eggs can be stored in the fridge for up to a day before being fried, so they’re a great dish to make ahead of time.
Lamb Kofta Mince
Instead of the sausage meat that you would normally find in a scotch egg, we’re using a kofta spiced lamb mince. To make this we take minced lamb shoulder & flavour it like you would a kofta. We’re talking chilli, garlic, cumin & a load of fresh herbs. Make sure to give it an marinade in the fridge overnight for maximum flavour!
When you buy the lamb, you can either buy a shoulder & mince it yourself or ask your butcher for lamb mince with 15-20% fat. Any less & it tends to dry out.
Soft Boiled Eggs
The secret to a scotch egg with a runny yolk is soft boiling the eggs for six & a half minutes then placing them into a bowl of ice & cold water immediately. This is personal preference though, so if you’d prefer a hard boiled egg, cook them for a couple of minutes more.
If you’ve ever had trouble with peeling boiled eggs, I might know why. Super fresh eggs tend to be harder to peel than slightly older ones. If you use eggs that are a couple days older, the shell should easily peel off. A splash of vinegar in the boiling water helps as well. Make sure to use large eggs for this recipe, as well!
Pané (Bread Crumb Coating)
Pané – Coating food in flour, eggs & breadcrumbs before cooking.
To pané a scotch egg, we roll it in seasoned flour, dunk in beaten egg then roll in panko breadcrumbs. To ensure an even coating, we then dunk the scotch egg back in the beaten egg then roll in the breadcrumbs again. This is known as a double pané. If you can’t get any panko breadcrumbs, regular ones will work as well (panko is best though!).
Serving Suggestions
To serve with the scotch egg, I’ve gone with a kebab shop style garlic mayo & a spicy pickled chilli. The pickled chillies can be brought from most supermarkets & my confit garlic mayo recipe can be found here. Feel free to serve yours with whatever you like though! A simple salad would be good, so would a sweet chilli sauce or some pickled cabbage.
Frequently Asked Questions
You don’t have to use a deep fat fryer to cook scotch eggs but it makes it easier! If you haven’t got a fryer, you can use a pan of oil that’s been heated up on the stove. Make sure to do this really carefully!
Cook scotch eggs need to be stored in the fridge & will keep for up to 3 days. Homemade scotch eggs aren’t as good when reheated, so I’d recommend serving leftovers cold.
Lamb mince with a fat content between 15-20% is best for lamb kofta scotch eggs as it won’t dry out as it cooks. If you’d like to make your own lamb mince, I’d recommend using a lamb shoulder.
Breadcrumbed scotch eggs can be kept in the fridge for up to a day before being cooked. Any longer than this & the breadcrumbs can start to go soggy.
Equipment Used
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More Lunch Recipes To Try!
- Beer Battered Fish Sandwich
- Everything Bagel Puff Pastry Tomato Tart
- The Ultimate BLT
- Fried Salami & Mozzarella Focaccia
- Spicy Prawn Rolls
- Chicken Kiev Sandwich
- 3 Meat, Pesto & Burrata Focaccia Sandwich
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Lamb Kofta Scotch Egg
Equipment
- Deep Fat Fryer
- Digital Food Probe
Ingredients
Kofta
- 400 g Minced Lamb Shoulder
- 4 Cloves Garlic Grated
- 3 tbsp Fresh Mint Leaves
- 3 tbsp Fresh Coriander Leaves
- 1/2 tbsp Cumin Seeds Lightly Toasted
- 2 tsp Maldon Salt
- 1 tsp Smoked Paprika
- 1/2 tsp Freshly Cracked Black Pepper
- 1/4 tsp Chilli Flakes
Scotch Eggs
- 8 Large Eggs 5 For Boiling, 3 For Pané
- 100 g Panko Breadcrumbs
- 50 g Plain Flour
To Serve
- Guindilla Chillies To Serve
- 1 Batch Confit Garlic Mayo
Instructions
Lamb Kofta
- To make the lamb kofta mix, first place the lamb mince into a large mixing bowl. Next, grate the onion on a box grater, discard the liquid that comes off then add the grated onion to the lamb mince.
- Crush the cumin seeds in a pestle & mortar until fine then add to the lamb, along with the chilli flakes, smoked paprika, grated garlic, salt & pepper. Finally, finely slice the mint & coriander & add to the lamb.
- Now, with your hands, mix the lamb until well mixed, roughly 5-10 minutes. Cook a small amount of the mix in a frying pan, check the seasoning, & adjust accordingly. Place the kofta mix into an airtight container & refrigerate overnight.
Assembly
- The next day, cook 5 of the eggs for 6 ½ minutes in a pan of boiling water. Immediately place the cooked eggs into an ice bath & leave to cool completely.
- To prepare the pané station, take 3 bowls, fill one with the breadcrumbs, one with the flour & the other with the eggs. Beat the eggs with a fork then season each bowl with salt & pepper.
- Peel your eggs & place them onto a plate.Next, take the kofta mix out of the fridge & portion into 5 equally sized balls. Flatten each ball into a patty (roughly 5mm thick), place an egg into the middle & mould the lamb around it into a smooth ball.
- To pané, first roll the balls in the flour then dip into the egg & roll in the breadcrumbs. Now, roll the balls back in the egg & then the breadcrumbs (double pané). Store the assembled Scotch eggs in the fridge until you're ready to cook them.
Cooking
- Preheat both an oven to 200°c/392°f & a deep fat fryer to 180°c/356°f.
- Once preheated, fry the scotch eggs in the fryer until a deep golden brown, this will roughly take between 6-8 minutes. You will have to do this in batches.Take the internal temperature of the scotch eggs with a food probe & if necessary, bake in the preheated oven until completely cooked (the lamb needs to be 75°c).
- Once cooked, cut each scotch egg in half, season the yolks with sea salt & freshly cracked black pepper. Serve with the confit garlic mayo & a guindilla pickled chilli.
