Lamb Fingers with a Ghoulish Dip
These delicious crumb-coated lamb fingers are just perfect for sharing. Don’t forget to serve with our piquant ghoulish dip too.
- 450g/1lb lamb leg steaks, cut into fingers
- ¼ red cabbage, finely shredded
- 2 carrots, peeled and grated
- 45ml/3tbsp distilled white wine vinegar
- 75g/3oz plain flour
- 5ml/1tsp garlic salt
- Black pepper
- 2 eggs, beaten
- 100g/4oz panko breadcrumbs
- 90m/6tbsp oil, for frying
For the Sauce:
- 15ml/1tbsp Worcestershire sauce
- 60ml/4tbsp tomato ketchup
- 30ml/2tbsp oyster sauce
- 10ml/2tsp sugar
- 150-200g/5½-7oz plain Greek yogurt, optional
- Few drops red food colouring, optional
- Put the cabbage and carrots in a large bowl. Add the vinegar, mix well, cover and set aside.
- Mix all the ingredients for the sauce in a bowl, cover and set aside.
- Put the flour in a shallow bowl and season with the garlic salt and pepper. Coat the lamb in the flour, tap to remove any excess flour, dip in the egg and then the breadcrumbs.
- Heat the oil in a large frying pan until hot.
- Cook the lamb fingers for 5-10 minutes, turning occasionally until golden. Drain on kitchen paper.
- Serve the fingers with the sauce and the pickled cabbage and carrots.