Fridge Friend Recipes
Lamb Shank and Mature Cheddar Omelette recipe
A hearty, savoury omelette filled with tender shredded lamb shank and rich mature Cheddar. It is a satisfying dish with a deeply meaty flavour and a melty, comforting finish.
35 min · Medium · British Jump to method
Ingredients
- 2 Lamb Shanks
- 4 Eggs
- 80g Mature Cheddar Cheese
- 40g Cheddar Cheese
- 15g Margarine
- 1 tsp Salt
- 1 tsp Black Pepper
| Nutrition | Per servingEstimated |
|---|---|
| Calories | 860 kcal |
| Protein | 72 g |
| Carbohydrates | 3 g |
| Fat | 60 g |
| Saturated fat | 27 g |
| Fibre | 0 g |
| Sugar | 1 g |
| Sodium | 1450 mg |
Why this works
Very high in protein and energy, but also high in saturated fat and sodium due to lamb, cheese and added salt.
High-quality protein. Lamb and eggs provide a substantial amount of complete protein, supporting muscle maintenance and satiety.
Calcium-rich. Mature cheddar contributes a useful amount of calcium for bone health, though it also adds saturated fat and salt.
Sodium concern. The added salt, plus cheese, pushes sodium quite high for one serving, which may not suit those limiting salt intake.
Method
- Place the lamb shanks in a pan, cover with water, add a little salt, and simmer gently until the meat is tender and easy to pull from the bone. Remove the lamb, shred it, and discard the bones.
Keep the liquid at a bare tremble rather than a rolling boil so the lamb stays succulent and the stock does not turn cloudy; the meat should give little resistance when twisted with a fork.
- Beat the eggs in a bowl with black pepper and a pinch of salt, then stir in the mature Cheddar cheese.
Beat only until the yolks and whites are fully combined, then leave the mixture slightly frothy so the omelette cooks up tender rather than dense.
- Heat a non-stick frying pan over a medium heat and melt a little margarine.
Let the margarine foam, then ease the heat back if it starts to colour; the pan should be hot enough to sizzle a drop of egg without browning the fat.
- Pour in the egg mixture and cook gently for 1-2 minutes until the base begins to set.
Tilt the pan so the uncooked egg runs to the edges, and stop once the underside is just golden with a glossy surface still visible on top.
- Scatter the shredded lamb shank over one half of the omelette, then add the cheddar cheese.
Drain the lamb briefly if it seems wet, or the filling can make the omelette soggy and prevent it from folding neatly.
- Fold the omelette over the filling and cook for another minute until the cheese has melted and the eggs are just set.
Press down very lightly with a spatula after folding so the cheese makes contact with the warm egg; avoid overcooking, or the omelette will turn rubbery.
- Slide onto a plate and serve immediately while hot.
Slide it out promptly once plated, as the residual heat will keep setting the eggs and the centre can go from soft to dry very quickly.
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