eCook Meal
Lamb Chop & Buttermilk Onion Rings
with a mustard & thyme sauce
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.
Serving guide
Choose your portion size.
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
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
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
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 - 800g
Buttermilk - 300ml
Smoky Flour - 180ml
Garlic Cloves - 2
Fresh Thyme - 10g
Tangy Sauce - 60ml
Crème Fraîche - 125ml
Salad Leaves - 80g
Piquanté Peppers - 40g
Almonds - 40g
Onions - 2
Free-range Lamb Leg Chops - 700g
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R263.22
for 4 servings · R65.80 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
-
Garlic Cloves needs 2Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
-
Buttermilk needs 300 mlAyrshire Cultured Low Fat Buttermilk 500 ml 500 ml at R17.99 · 60% of packR10.79
-
Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
-
Free-range Lamb Leg Chops needs 700 gBulk Free Range Lamb Leg Chops Avg 1.5 kg 1.5 kg at R329.99 · 47% of packR154.00
-
Fresh Thyme needs 10 gFree Range Slow Cooked Thyme & Garlic Confit Chicken Leg Quarters Avg 1.2 kg 1.2 kg at R197.19 · 1% of packR1.64
-
Baby Potato needs 800 gBaby Potatoes 700 g 700 g at R24.99 · 1.14× packR28.56
-
Crème Fraîche needs 125 mlSour Cream 250 ml 250 ml at R36.99 · 50% of packR18.50
-
Almonds needs 40 gEveryday Raw Almonds 1 kg 1 kg at R231.99 · 4% of packR9.28
-
Piquanté Peppers needs 40 gPEPPADEW Piquanté Pepper Chutney 400 g 400 g at R58.99 · 10% of packR5.90
-
Salad Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
Not in the Woolies basket — source these elsewhere:
- Smoky Flour
- Tangy Sauce
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Lamb Chop & Buttermilk Onion Rings?
The preparation time for Lamb Chop & Buttermilk Onion Rings with a mustard & thyme sauce is between 30 and 45 minutes.
What is the total time required to make Lamb Chop & Buttermilk Onion Rings with a mustard & thyme sauce?
The total time required to make Lamb Chop & Buttermilk Onion Rings with a mustard & thyme sauce is between 40 and 55 minutes.
How many servings does Lamb Chop & Buttermilk Onion Rings provide?
4 servings
What are the main ingredients in Lamb Chop & Buttermilk Onion Rings?
Almonds, Baby Potato, Buttermilk, Creme Fraiche, Free-range Lamb Leg Chops, Garlic, Onion, Piquanté Peppers, Salad Leaves, Smoky Flour, Tangy Sauce, Thyme
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. 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. 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. 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. 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. 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.
What should be prepared from my kitchen to make Lamb Chop & Buttermilk Onion Rings?
Almonds, Baby Potato, Buttermilk, Creme Fraiche, Free-range Lamb Leg Chops, Garlic, Onion, Piquanté Peppers, Salad Leaves, Smoky Flour, Tangy Sauce, Thyme
How many calories does Lamb Chop & Buttermilk Onion Rings have?
1097 calories
How much fat content does Lamb Chop & Buttermilk Onion Rings have?
grams