Roasted lamb croquettes

Ingredients

• 35 g butter
• 35 g chopped onion
• 35 g flour
• 500 ml whole milk
• minced roast lamb
• nutmeg
• salt
• black pepper
• 1 egg with 1 tablespoon of milk for breading
• breadcrumbs for breading
• oil for frying

Preparation instructions

Croquettes, cannelloni and meat pies have always been magical options for reusing the previous day’s recipes and leftovers such as ham bones. On this occasion, Puré de Palabras brings you a very simple recipe for reusing leftover roast lamb meat, a very typical recipe during the festive season….

1 First of all, melt 35 g of butter in a frying pan.

2Once melted, add 35g of grated onion and cook it over a low heat until it is fully cooked, without browning. Once it is transparent, add 35g of flour and cook for 2 minutes.

3 It is time to add the milk. We will do it spoonful by spoonful, without adding more milk before it is completely mixed with the flour. To do this, we will cook over medium heat without stopping stirring.

4Once the béchamel sauce is ready, add salt, pepper and grated nutmeg to taste, as well as the minced roast lamb. Mix well and leave to rest in the fridge for four hours.

5 After four hours, the dough is firmer and more manageable to give it a croquette shape. With a spoon, we take portions of dough, we pass it through flour, we give it a croquette shape, we pass it through egg and then through breadcrumbs. We let it rest half an hour more in the fridge.

6Heat a pan with light olive oil. Fry the croquettes and let them rest on paper to remove the excess oil.

Chef’s notes

The croquette is an original French recipe, but is well known in many countries.

The flour lets you handle the croquette dough to give it the desired shape.

Local product. This recipe has been made with roast Ibicencan lamb and with the collaboration of Ibiza Sabors.