Sourdough crumbed lamb cigars with minted agrodolce

Tamara West

This is a tasty little finger food idea that makes great use of lamb mince. The lamb mix and sauce can be made in advance, leaving just the cooking to be done when friends arrive and the drinks are poured. In Italy, where this sauce originates, agrodolce means sweet and sour. I’ve added some fresh mint to give it a Kiwi touch and some honey instead of sugar, so it works perfectly with the lamb.

For the lamb cigars

1	Egg
500 g	Lamb mince, use lean mince (Main)
2 Tbsp	Shallots, finely diced
1 tsp	Ground coriander
1 tsp	Ground cumin
½ tsp	Ground cinnamon
1 Tbsp	Chopped mint
2 tsp	Salt
1 serving	Flour, to coat
2	Eggs, to coat
2 cups	Breadcrumbs, use sourdough bread
½ cup	Rice bran oil

For the minted agrodolce

6 Tbsp	White wine vinegar
3 Tbsp	Honey
¼ tsp	Salt
2 Tbsp	Chopped mint

Directions

1. Lightly beat the egg then mix with mince, shallots, spices, mint and season with salt and pepper.
2. Divide mixture into 20. On a lightly floured surface roll the mix into thin cigars then place in freezer to firm for up 20 minutes.
3. In small batches, re-roll each cigar lightly in flour, dip into an egg wash made with 2 beaten eggs, then dip into breadcrumbs. Place on paper towels and store, covered, in the fridge.
4. Heat the oil and shallow-fry the lamb cigars in batches until crisp and golden. Place on absorbent paper towels and lightly season with fine salt. Serve with minted agrodolce.
5. To make the minted agrodolce, place vinegar, honey and salt in a saucepan and heat until boiling. Allow to cool, then stir in mint just before serving.