Lamb and Laver Eggah (Firm Omelette)

A rather delicious lunch or supper treat using Welsh laverbread.

Category:  Main Course  - 


For 1 Batch(es)


  • 225 g minced lamb
  • 125 g cooked rice
  • 225 g Parsons laverbread
  • 25 g butter
  • juice of half a lemonj
  • juice of half an orange
  • 6 eggs

Lamb and Laver Eggah (Firm Omelette) Directions

  1. 1. Dry fry the lamb in a non-stick frying pan and add the cooked rice. mix well.
  2. 2.In a saucepan heat the laverbread with the butter and juices.
  3. 3. Mix together the lamb and laverbread mixtures and add the lightly beaten eggs.
  4. 4. 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