Oven-Baked Ground Lamb Scotch Eggs

Since I watched the last episode of Master Chef (currently on FOX Season 3) when Monti Carlo (one of the home cook contestants and…that’s probably not her real name, really?  Monti Carlo, anyway…) made a Scotch Egg on one of the challenges; and actually got great accolades from Chef Gordon Ramsay, I have had an inkling to make them.  Well, today (Sunday) was the day!

If you have already read some of my other blogs, my recipe motto is ‘Recipes…My Way’.  Sure, I like getting ideas from many great cooks out there, from avid home cooks like myself, to celebrity chefs I follow on TV.  If I like what I see and what to eat it, I will cook it…with a twist.  So for today’s kitchen play, I finally tried making Scotch Eggs.  I love eggs and even better when wrapped in ground meat and bread crumbs…YUM!

So a bit of food tidbit before I share my version of the original recipe.  According to Wikipedia, a Scotch egg ,also known as egg devil consists of a hard-boiled egg wrapped in sausage meat, coated in breadcrumbs and deep-fried.  My version below is oven-baked and substituted with ground lamb–a wonderful alternative.


  • 9-12  hard-boiled, organic/free-range chicken eggs, shell removed

  • 1 piece egg, beaten
  • 1 lb ground lamb (I had 1.25 lbs of ground lamb, which yields about 9 eggs.  1.50 lbs will yield about 12 eggs)
  • 2 teaspoons garlic powder (I used organic)
  • 2 teaspoons kosher salt (You can also use any type of no-salt seasoning as an alternative)
  • 1 teaspoon ground black pepper
  • 2 teaspoons sugar (optional)
  • 1 tablespoon sherry wine vinegar
  • 2 teaspoons Worcestershire sauce
  • 1 tablespoon all-purpose flour (use a gluten-free flour as an alternative)
  • 1 cup original Panko bread crumbs


  1. In a large bowl, combine ground lamb, salt, pepper, sugar(optional), garlic powder, sherry wine vinegar, Worcestershire sauce, and flour.  Mix well.
  2. Scoop an ample amount of ground lamb mixture and shape around the hard-boiled egg until the egg is fully covered.
  3. Dip the egg with ground lamb in the beaten egg mixture, and then roll on the Panko bread crumbs until fully coated.
  4. Preheat oven to 325 Degrees F
  5. Place individual eggs in a muffin tin, as pictured and bake for 20 minutes or until golden brown.
  6.  Serve, Eat and Be Merry!–gcc

NOTE:  If you want a thicker wrap around each egg use a maximum of 6 eggs.

Recipe adapted from Scotch Eggs, Panlasang Pinoy online


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