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April 11, 2024

American Lamb Scotch Eggs


Recipe Provided By
Chef Ryley Eckersley  


American Lamb Scotoch Egg


16 oz American Lamb, ground
4 Cloves Garlic, minced
1 tablespoon Paprika
1 tablespoon Green Onion, finely chopped
1 tablespoon Parsley, finely chopped
4 Eggs (for wrapping) Flour, for breading
2 Eggs (for breading), beaten
Panko Breadcrumbs, for breading
Salt and Pepper, to taste


Prepare the Soft-Boiled Eggs:

Place 4 eggs in a saucepan and cover with cold water. Bring to a boil over high heat. Once boiling, reduce the heat to a low simmer and cook for 7 minutes.

Remove eggs from the heat, transfer to an ice water bath to stop the cooking process, and let cool completely. Once cooled, peel the eggs carefully.

Mix the American Lamb Mixture:

In a mixing bowl, combine the American Ground Lamb (you can grind yourself or purchase already ground), minced garlic, paprika, green onion, and parsley. Season with salt and pepper to taste. I recommend, pinching a little bit of this mix off and cooking on a sauté pan so that you can taste it before forming it around the eggs. Mix well until all ingredients are evenly distributed.

Wrap Eggs with Lamb:

Divide the lamb mixture into 4 equal portions. Flatten each portion into a thin layer. Place a soft-boiled egg in the center of each lamb layer. Gently wrap the lamb around the egg, ensuring it is fully encased. Use plastic wrap to help mold the lamb around the egg and achieve a uniform shape. Remove the plastic wrap once each egg is fully wrapped.

Breading and Frying:

Prepare three shallow dishes: one with flour, one with the 2 beaten eggs, and one with panko breadcrumbs.

Roll each lamb-wrapped egg in the flour, shaking off any excess. Then, dip it in the beaten egg, ensuring it is fully coated. Finally, roll it in the panko breadcrumbs, pressing gently to adhere.

Heat oil in a frying pan over medium heat. Fry the breaded lamb-wrapped eggs for 6-8 minutes, turning occasionally, until the lamb is fully cooked and the exterior is golden brown and crispy.


Allow the fried lamb-wrapped eggs to cool for a minute on paper towels to drain excess oil. Serve warm as a unique appetizer or main dish, accompanied by your choice of dipping sauce or a fresh salad.



USDA recommends the following time and temperature parameters

Ground Lamb

Internal temperature of 160°F

All Other Cuts

Internal temperature of 145°F, with a 3 minute rest

thermometer timer illustration
Visit our Lamb Cooking Time & Temperature page for recipe inspiration and tips on preparing the perfect lamb.


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