CookEat Recipe
Lamb Loin with Gently Set Eggs
Small pieces of lamb loin fried in a little lard, then folded through beaten eggs until just set.
Method
Steps
Step 1
Gather the ingredients: 500 g boneless lamb loin, cut into pieces about 2–3 cm across; About 10 g plain lard; Salt and black pepper to taste; 4 eggs, or 5 for the upper end of the source range.
Step 2
Heat the lard in a frying pan over moderate heat. Add the lamb loin pieces and fry, turning, until beginning to brown. The loin supplies some fat itself, so start with only a little lard.
Step 3
About halfway through cooking, season the lamb with salt and pepper. Continue until cooked through, about 10–15 minutes in total depending on thickness; a thermometer should read at least 71°C before the eggs are added.
Step 4
Beat the 4 eggs with a little salt and pepper, or use 5 if preferred. Reduce the heat and pour over the fully cooked lamb. Stir gently for about 2–4 minutes until the eggs are just set and the combined dish reaches 74°C.
Step 5
Serve immediately while the egg curds are still tender. Keep the heat gentle and remove promptly at the cooked endpoint rather than drying the eggs into a hard omelette.
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