Method:
1 Heat a frying pan over high heat. Add oil and lamb, cook for 1 minute on each side or until seared, transfer to a chopping board and finely chop.
2 Combine the lamb, dill, mustards, horseradish, capers and parsley in a bowl, mix well and season with salt and pepper.
3 Bring a saucepan of water to the boil over high heat. Reduce heat to low and gently simmer.  Crack the egg into a 15cm piece of glad wrap and tie at the top to seal completely. Drop the egg into simmering water and cook 4 minutes or until cooked to your liking.
4 Place a 10cm egg ring onto a serving plate as a mould. Press the lamb into the ring mould, carefully remove the mould.  Top with poached egg.  Season with salt and pepper. Serve.