Josh Eggleton
Josh Eggleton MBE’s spiced lamb faggot recipe is a bold, modern take on a classic British dish, combining lamb breast, heart and liver with pork belly, warm toasted spices and rich aromatics for deep, savoury flavour.
faggot
Mince the breast, heart, liver and pork belly together.
Toast the seeds and grind in a spice grinder, add to the faggot mix.
Dice the shallot and mince the garlic, sweat down, de-glaze with port. Reduce to a syrup and add to the faggot mix.
Add a liberal amount of salt and pepper, the egg and oats.
Make a very small pattie and cook in a frying pan, and taste for seasoning. If more salt and pepper is required then season and repeat the tasting until right.
Roll the faggots into 12 even sized balls.
Rinse the caul fat in cold water and lay out on a board.
Place a rolled faggot in the centre of the caul fat, wrap until totally sealed then cut away with a knife. Shape into a nice ball then repeat.
To cook, colour slowly in a frying pan on both sides. Ensure the pan is not too hot otherwise the faggot may split.
Place in the over for 10 minutes for 170c.
serve
To serve, start with a spoonful of carrot puree topped with a faggot, toasted almonds, gravy and baby coriander leaves.
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