LAMB AND LAVER EGGAH (Firm Omelette)

225g Laver
125g Cooked Rice
225g Minced Lamb
6 Eggs, 25g Butter
Juice of Half a Lemon and Half an Orange

Heat up the laver in the butter and the juice. Fry the lamb in a pan and add the cooked rice. Mix together and add the lightly beaten eggs. Line a greased mould with baking parchment and add the mixture. Cook in oven for 1 hour at Gas Mark 4 or equivalent. Turn out and dry on a low heat. Serve hot or cold.


 

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