PUB MENU The Barley Mow

Put aside some quality time at the weekend to recreate this relaxed Anglo-French pub menu from a newly restored Mayfair landmark

- Ben Tish

Lamb scrumpets with anchovy mayonnaise
SERVES 4 | PREP 20 MINS PLUS MARINATING COOK 2 HRS 30 MINS | MORE EFFORT

1 Put the lamb into a deep oven dish and add the rosemary, garlic and oil with plenty of seasoning. Rub into the lamb, cover and marinate at room temp for 30 mins. Alternatively, transfer to the fridge and marinate overnight.

2 Heat the oven to 140C/120C fan/gas 1. Add the lamb stock to the dish. Cover tightly with foil and cook for 2 hrs until very tender. Remove from the oven and, when cool enough to handle, pour off the lamb stock and move the lamb to a chopping board. Cut the lamb into 5-6cm pieces.

3 Whisk the egg yolks with the milk. Put the flour and panko onto two separate shallow plates. Dust the lamb fingers in the flour, shake them off, dip them in the whisked egg yolks and then cover them in the breadcrumbs.

4 Put the oil into a wide, heavy-based pan, at least 4cm deep. Heat until the oil reaches 170C. Add six or seven pieces of lamb at a time, cooking for 2-3 minutes or until golden brown and crispy, then drain on kitchen paper and sprinkle with flaky sea salt.

5 To make the mayonnaise, mix together all the ingredients and adjust the seasoning to taste. Serve with the scrumpets and lemon wedges to squeeze over.

PER SERVING 1,223 kcals I fat 96.5G
saturates 24.6G I carbs 41.5G | sugars 4.1G
fibre 2.4G I protein 45.9G I salt 1.6G