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A lovely bite served with our 2010 Culinaria Grand Vin – and a great idea for leftover lamb.

Serves 4


vegetable oil for deep-frying

40g butter

40g flour

500ml milk

1 cup cooked lamb, picked from the bone

salt and pepper

15ml Sherry vinegar

splash of Worchester sauce

zest and juice of 1 lemon

½ cup grated mozzarella

1tbsp chopped parsley

Panade:1 cup flour, 2 whole eggs, 1 cup bread crumbs


Pre-heat vegetable oil to 180°C in a saucepot or deep-fryer. In a sauce pan melt the butter, add the flour and cook over a low heat to form a roux. Add the milk to the roux and whisk to work out the lumps, and then add the lamb to the white sauce along with the salt pepper, Sherry vinegar, Worchester sauce and the lemon zest.

Cook for a few minutes stirring continually to prevent it from sticking to the bottom of the pot. Add the mozzarella and parsley and allow melting. Once incorporated, pour the thick mixture into a tray and place in the fridge. As the mixture cool down it will set and you will be able to form 20g balls.

Panade: Arrange three bowls in a row, to create a crumbing station add flour to the first, beaten eggs to the second and bread crumbs to the last. Dust lamb balls in the flour, dip in the egg and lastly roll in the breadcrumbs. Repeat the process for each ball. Deep-fry the lamb balls until golden brown.


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