Doritos Lamb Scotch Eggs

Normal Scotch eggs are out, Moroccan eggs are in.

Done in 5 hours

Serves 6-8

Dish by Hugh Woodward

Ingredients

1half shoulder of lamb

1 tbspolive oil

1 tbspflaked sea salt

80ghoney

4cloves garlic

20ggrated ginger

2lemons, zested and juiced

2 tbspras el hanout

3 onionssliced

200gorange juice

250mlchicken stock

3 tbspDoritos Hot Salsa

1 bunchmint, chopped

6 large eggs

for breading:

1 packDoritos Chilli Heatwave

100gplain flour

2eggs, beaten

2 litresfrying oil

mint yoghurt sauce

3 tbspyoghurt

2 tbspDoritos Sour Cream & Chive

1 lemon, juiced

1 garlic clove

Think pulled lamb, a rich gravy, herb-spiked yoghurt sauce and to top it all off a delicious Doritos crust. Honestly, what's not to like?

Method

Preheat the oven to 220°C. Rub the lamb shoulder with olive oil and sea salt and roast for around half an hour, until browned all over.

Meanwhile, whisk the honey with the fresh garlic and ginger, lemon zest and juice and 2 tsp of the ras el hanout.

Remove the lamb from the oven and rub it all over with the honey mixture.

Place the lamb on top of the onions and pour over the orange juice, chicken stock, Doritos Hot Salsa and remaining ras al hanout.

Cover tightly with a lid and braise for around 4 hours, until meltingly tender. Remove the lamb, leaving the sauce to reduce on the hob, then shred finely and leave to cool.

When cool enough to handle, spread the lamb mix on a small sheet of clingfilm and place an egg in the middle. Wrap it up gently to create your scotch egg shape. Chill until they have set a bit to make the next steps easier.

Blitz the Doritos CHilli Heatwave until they are a coarse powder. Dip the chilled lamb balls into the flour, then the eggs, then finally the blitzed Doritos.

Chill again then fry until crisp and golden.

Blitz the yoghurt ingredients together. Serve the Scotch eggs on top of a pool of minty yoghurt, sprinkled with extra doritos. Then dip them in the reduced lamb gravy, Wow!

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Hugh Woodward

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Hugh's culinary life began aged 14 when he cooked spaghetti hoop burritos to impress girls. Since then his colourful career has taken him to performing in Skegness, making cheese in Peckham, running a wine bar on Columbia Road and reluctantly working in a (briefly) Michelin Starred restaurant. He likes fish, things cooked on charcoal, cheap dinners and London's rich cultural tapestry of food shops. When he's not cooking or eating he can be found mudlarking by the river Thames, buying bits in flea markets and hanging out with his cat Keith.