What are the main ingredients in Lamb Chop & Buttermilk Onion Rings?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Butter

What is the nutritional information of Lamb Chop & Buttermilk Onion Rings?

Calories: 1097, Carbs: 74 grams, Fat: grams, Protein: 41.7 grams, Sugar: 14.8 grams, Salt: 396 grams

How do I prepare Lamb Chop & Buttermilk Onion Rings?

SMOKY BUTTERMILK BATTER: Place the buttermilk in a bowl and whisk until smooth. Add 3⁄4 of the smoky flour and seasoning. Mix until a thick batter forms. If too thick, add water in 10ml increments until desired consistency. BOILED BABY POTATOES: Preheat the oven to 200°C. Place the rinsed baby potatoes in a pot of salted water. Bring to a boil and cook until easily pierced with a fork but still firm, 10-15 minutes. Drain and set aside. THE CRISPIEST ONION RINGS: Place a pot over medium-high heat with 4-5 cm of oil. Toss the onion rings in the remaining flour. When the oil is hot, dip the onion rings in the buttermilk batter, allowing the excess to drip off, and carefully lower into the hot oil. Fry until golden brown, 1–2 minutes (shifting halfway). Drain on paper towel. Place in the oven to keep warm. LIPSMACKING LAMB: Return the pan to medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel. When hot, sear the lamb until browned, 3-4 minutes per side. In the final 1-2 minutes, baste with a knob of butter. Remove from the pan, season, and rest for 5 minutes. SET THE TABLE: Make up a plate of juicy lamb chops, drizzled with the mustard & thyme sauce. Side with the crispy onion rings and smashed potatoes. Place the dressed salad on the side and finish it off with a scattering of the remaining nuts. CREAMY, TANGY THYME SAUCE: Return the pan to medium-high heat. Add the grated garlic and the rinsed thyme sprigs, and fry until fragrant, 1-2 minutes (shifting constantly). Pour in the tangy sauce and simmer until slightly reduced, 30-60 seconds (shifting occasionally). Remove from the heat, discard the thyme sprigs, mix through the crème fraîche, and season. Loosen with water in 5ml increments until drizzling consistency. Place in a bowl, cover, and set aside. SMASHED SPUDS & SALAD: Spread the parboiled potatoes on a lightly greased roasting tray. Using a fork, gently press down, splitting the skin, but keeping them in one piece. Drizzle with oil and season. Roast in the oven until crispy, 15-20 minutes. In a bowl, toss the rinsed leaves with the drained peppers, ½ the nuts, a drizzle of olive oil, and seasoning. Set aside.

What should be prepared from my kitchen to make Lamb Chop & Buttermilk Onion Rings?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Butter

Lamb Chop & Buttermilk Onion Rings

Why wait until Sunday for a sitdown meal that is the highlight of your week? Give yourself a memorable midweek taste treat with juicy butter-basted lamb chops, drenched in a crème fraîche, mustard & thyme sauce. The crispiest, buttermilk battered onion rings and oven roasted smashed potatoes complete the dish. Sided with a nutty salad.

Lamb Chop & Buttermilk Onion Rings

with a mustard & thyme sauce

Hands on Time: 30 - 45 minutes

Overall Time: 40 - 55 minutes

Download the Recipe for 2

Ingredients:

Almonds
Baby Potato
Buttermilk
Creme Fraiche
Free-range Lamb Leg Chops
Fresh Thyme
Garlic Clove
Garlic Cloves
Onion
Onions
Piquanté Peppers
Salad Leaves
Smoky Flour
Tangy Sauce

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Paper Towel
Butter

Photo of Lamb Chop & Buttermilk Onion Rings

Serves 1

BOILED BABY POTATOES
Preheat the oven to 200°C. Place the rinsed baby potatoes in a pot of salted water. Bring to a boil and cook until easily pierced with a fork but still firm, 10-15 minutes. Drain and set aside.
SMOKY BUTTERMILK BATTER
Place the buttermilk in a bowl and whisk until smooth. Add 3⁄4 of the smoky flour and seasoning. Mix until a thick batter forms. If too thick, add water in 10ml increments until desired consistency.
SMASHED SPUDS & SALAD
Spread the parboiled potatoes on a lightly greased roasting tray. Using a fork, gently press down, splitting the skin, but keeping them in one piece. Drizzle with oil and season. Roast in the oven until crispy, 15-20 minutes. In a bowl, toss the rinsed leaves with the drained peppers, ½ the nuts, a drizzle of olive oil, and seasoning. Set aside.
CREAMY, TANGY THYME SAUCE
Return the pan to medium-high heat. Add the grated garlic and the rinsed thyme sprigs, and fry until fragrant, 1-2 minutes (shifting constantly). Pour in the tangy sauce and simmer until slightly reduced, 30-60 seconds (shifting occasionally). Remove from the heat, discard the thyme sprigs, mix through the crème fraîche, and season. Loosen with water in 5ml increments until drizzling consistency. Place in a bowl, cover, and set aside.
THE CRISPIEST ONION RINGS
Place a pot over medium-high heat with 4-5 cm of oil. Toss the onion rings in the remaining flour. When the oil is hot, dip the onion rings in the buttermilk batter, allowing the excess to drip off, and carefully lower into the hot oil. Fry until golden brown, 1–2 minutes (shifting halfway). Drain on paper towel. Place in the oven to keep warm.
LIPSMACKING LAMB
Return the pan to medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel. When hot, sear the lamb until browned, 3-4 minutes per side. In the final 1-2 minutes, baste with a knob of butter. Remove from the pan, season, and rest for 5 minutes.
SET THE TABLE
Make up a plate of juicy lamb chops, drizzled with the mustard & thyme sauce. Side with the crispy onion rings and smashed potatoes. Place the dressed salad on the side and finish it off with a scattering of the remaining nuts.

Baby Potato - 200g
Buttermilk - 75ml
Smoky Flour - 45ml
Garlic Clove - 1
Fresh Thyme - 3g
Tangy Sauce - 15ml
Crème Fraîche - 30ml
Salad Leaves - 20g
Piquanté Peppers - 10g
Almonds - 10g
Onion - 1
Free-range Lamb Leg Chops - 175g

Download the Recipe

Serves 2

BOILED BABY POTATOES
Preheat the oven to 200°C. Place the rinsed baby potatoes in a pot of salted water. Bring to a boil and cook until easily pierced with a fork but still firm, 10-15 minutes. Drain and set aside.
SMOKY BUTTERMILK BATTER
Place the buttermilk in a bowl and whisk until smooth. Add 3⁄4 of the smoky flour and seasoning. Mix until a thick batter forms. If too thick, add water in 10ml increments until desired consistency.
SMASHED SPUDS & SALAD
Spread the parboiled potatoes on a lightly greased roasting tray. Using a fork, gently press down, splitting the skin, but keeping them in one piece. Drizzle with oil and season. Roast in the oven until crispy, 15-20 minutes. In a bowl, toss the rinsed leaves with the drained peppers, ½ the nuts, a drizzle of olive oil, and seasoning. Set aside.
CREAMY, TANGY THYME SAUCE
Return the pan to medium-high heat. Add the grated garlic and the rinsed thyme sprigs, and fry until fragrant, 1-2 minutes (shifting constantly). Pour in the tangy sauce and simmer until slightly reduced, 30-60 seconds (shifting occasionally). Remove from the heat, discard the thyme sprigs, mix through the crème fraîche, and season. Loosen with water in 5ml increments until drizzling consistency. Place in a bowl, cover, and set aside.
THE CRISPIEST ONION RINGS
Place a pot over medium-high heat with 4-5 cm of oil. Toss the onion rings in the remaining flour. When the oil is hot, dip the onion rings in the buttermilk batter, allowing the excess to drip off, and carefully lower into the hot oil. Fry until golden brown, 1–2 minutes (shifting halfway). Drain on paper towel. Place in the oven to keep warm.
LIPSMACKING LAMB
Return the pan to medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel. When hot, sear the lamb until browned, 3-4 minutes per side. In the final 1-2 minutes, baste with a knob of butter. Remove from the pan, season, and rest for 5 minutes.
SET THE TABLE
Make up a plate of juicy lamb chops, drizzled with the mustard & thyme sauce. Side with the crispy onion rings and smashed potatoes. Place the dressed salad on the side and finish it off with a scattering of the remaining nuts.

Baby Potato - 400g
Buttermilk - 150ml
Smoky Flour - 90ml
Garlic Clove - 1
Fresh Thyme - 5g
Tangy Sauce - 30ml
Crème Fraîche - 60ml
Salad Leaves - 40g
Piquanté Peppers - 20g
Almonds - 20g
Onion - 1
Free-range Lamb Leg Chops - 350g

Download the Recipe

Serves 3

BOILED BABY POTATOES
Preheat the oven to 200°C. Place the rinsed baby potatoes in a pot of salted water. Bring to a boil and cook until easily pierced with a fork but still firm, 15-20 minutes. Drain and set aside.
SMOKY BUTTERMILK BATTER
Place the buttermilk in a bowl and whisk until smooth. Add 3⁄4 of the smoky flour and seasoning. Mix until a thick batter forms. If too thick, add water in 10ml increments until desired consistency.
SMASHED SPUDS & SALAD
Spread the parboiled potatoes on a lightly greased roasting tray. Using a fork, gently press down, splitting the skin, but keeping them in one piece. Drizzle with oil and season. Roast in the oven until crispy, 15-20 minutes. In a bowl, toss the rinsed leaves with the drained peppers, ½ the nuts, a drizzle of olive oil, and seasoning. Set aside.
CREAMY, TANGY THYME SAUCE
Return the pan to medium-high heat. Add the grated garlic and the rinsed thyme sprigs, and fry until fragrant, 1-2 minutes (shifting constantly). Pour in the tangy sauce and simmer until slightly reduced, 30-60 seconds (shifting occasionally). Remove from the heat, discard the thyme sprigs, mix through the crème fraîche, and season. Loosen with water in 5ml increments until drizzling consistency. Place in a bowl, cover, and set aside.
THE CRISPIEST ONION RINGS
Place a pot over medium-high heat with 4-5 cm of oil. Toss the onion rings in the remaining flour. When the oil is hot, dip the onion rings in the buttermilk batter, allowing the excess to drip off, and carefully lower into the hot oil. Fry until golden brown, 1–2 minutes (shifting halfway). Drain on paper towel. Place in the oven to keep warm.
LIPSMACKING LAMB
Return the pan to medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel. When hot, sear the lamb until browned, 3-4 minutes per side. In the final 1-2 minutes, baste with a knob of butter. Remove from the pan, season, and rest for 5 minutes.
SET THE TABLE
Make up a plate of juicy lamb chops, drizzled with the mustard & thyme sauce. Side with the crispy onion rings and smashed potatoes. Place the dressed salad on the side and finish it off with a scattering of the remaining nuts.

Baby Potato - 600g
Buttermilk - 225ml
Smoky Flour - 140ml
Garlic Cloves - 2
Fresh Thyme - 8g
Tangy Sauce - 45ml
Crème Fraîche - 90ml
Salad Leaves - 60g
Piquanté Peppers - 30g
Almonds - 30g
Onions - 2
Free-range Lamb Leg Chops - 525g

Download the Recipe

Serves 4

BOILED BABY POTATOES
Preheat the oven to 200°C. Place the rinsed baby potatoes in a pot of salted water. Bring to a boil and cook until easily pierced with a fork but still firm, 15-20 minutes. Drain and set aside.
SMOKY BUTTERMILK BATTER
Place the buttermilk in a bowl and whisk until smooth. Add 3⁄4 of the smoky flour and seasoning. Mix until a thick batter forms. If too thick, add water in 10ml increments until desired consistency.
SMASHED SPUDS & SALAD
Spread the parboiled potatoes on a lightly greased roasting tray. Using a fork, gently press down, splitting the skin, but keeping them in one piece. Drizzle with oil and season. Roast in the oven until crispy, 15-20 minutes. In a bowl, toss the rinsed leaves with the drained peppers, ½ the nuts, a drizzle of olive oil, and seasoning. Set aside.
CREAMY, TANGY THYME SAUCE
Return the pan to medium-high heat. Add the grated garlic and the rinsed thyme sprigs, and fry until fragrant, 1-2 minutes (shifting constantly). Pour in the tangy sauce and simmer until slightly reduced, 30-60 seconds (shifting occasionally). Remove from the heat, discard the thyme sprigs, mix through the crème fraîche, and season. Loosen with water in 5ml increments until drizzling consistency. Place in a bowl, cover, and set aside.
THE CRISPIEST ONION RINGS
Place a pot over medium-high heat with 4-5 cm of oil. Toss the onion rings in the remaining flour. When the oil is hot, dip the onion rings in the buttermilk batter, allowing the excess to drip off, and carefully lower into the hot oil. Fry until golden brown, 1–2 minutes (shifting halfway). Drain on paper towel. Place in the oven to keep warm.
LIPSMACKING LAMB
Return the pan to medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel. When hot, sear the lamb until browned, 3-4 minutes per side. In the final 1-2 minutes, baste with a knob of butter. Remove from the pan, season, and rest for 5 minutes.
SET THE TABLE
Make up a plate of juicy lamb chops, drizzled with the mustard & thyme sauce. Side with the crispy onion rings and smashed potatoes. Place the dressed salad on the side and finish it off with a scattering of the remaining nuts.