Lamb Polpetti with Soft Quail Egg
Chef Jason Hall of Anthos/Mia Dona – New York, NY
Adapted by
October 2008

Yield: 6 Servings


  • 1 pound ground lamb
  • ½ pound ground pork
  • 1 cup garlic confit
  • 1 cup sage
  • 1 cup thyme
  • 1 cup rosemary
  • 1 cup breadcrumbs
  • 3 eggs
  • 6 quail eggs boiled for 3 minutes, peeled, and reserved
  • Caul fat


In a large mixing bowl, combine ingredients (minus quail egg and caul fat) by hand. Form mixture into 6 3-ounce flat rectangles. Gently wrap each rectangle around quail egg. Wrap in 1 layer of caul fat. Roast in pan until warm in the center.

To Assemble and Serve:
Slice in half. Farce should be fully cooked with the quail egg yolk remaining soft.

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