Ingredients

• 1 lamb breast
• 1 bay leaf
• 1 onion
• chopped
• 1 carrot
• chopped
• 1 celery stick
• chopped
• vegetable oil
• for deep frying
• 75g/2¾oz plain flour
• 2 medium free-range eggs
• beaten
• 100g/3½oz Japanese panko breadcrumbs
• 2 soft boiled free-range eggs
• egg yolk and white separated
• 1 garlic clove
• chopped
• 1 tsp Dijon mustard
• 4-5 tbsp vegetable oil
• 1 bunch baby leeks
• trimmed
• 1 bunch asparagus
• trimmed
• 2 tbsp unsalted butter
• 8 anchovies
• sliced

Directions

• For the lamb breast
• put the lamb in a large saucepan or casserole and add the bay leaf
• onion
• carrot and celery and enough water to cover the lamb breast. Cook over a medium heat for 1-2 hours or until cooked through.
• For the egg vinaigrette
• put the soft egg yolks in a food processor. Add the garlic and mustard and blend. Gradually add the oil until you have a runny dressing (you may need more oil if the dressing isn't coming together). Remove the dressing from the machine and put in a bowl. Dice the egg whites and stir into the dressing. Season with salt and pepper.
• When the lamb is almost cooked
• preheat a deep-fat fryer to 180C or heat the oil in a deep-sided
• heavy bottomed pan until a breadcrumb sizzles and turns golden-brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not over-fill the pan or leave unattended).
• Remove the lamb from the liquid and discard the bones and sinew. Cut the lamb breast into fingers and pass through the flour
• then egg and then coat in breadcrumbs.
• Just before serving
• deep fry the lamb fingers for 2-3 minutes or until golden-brown and crisp.
• Meanwhile
• for the vegetables
• heat a large saucepan of salted boiling water and blanch the baby leeks and asparagus for 1-2 minutes. Drain and set aside until ready to serve.
• Heat the butter in a frying pan. Once hot and melted
• gently fry the leeks and asparagus for 1-2 minutes.
• To serve
• put the lamb on a serving plate and pour the vinaigrette over the top. Garnish with the vegetables and anchovies.