Lamb’s Fry with Buttermilk & Thyme Onion Rings

INGREDIENTS

  • 450g Lamb's Fry
  • 1 cup Milk
  • 1 Brown Onion
  • 1/2 cup Buttermilk
  • 1 pinch Sea Salt
  • 40g Fresh Thyme
  • 1 pinch Pepper
  • 1 cup Unbleached Plain Flour
  • 400ml Vegetable Oil
  • 30g Unsalted Butter
  • 2 tbspn Unbleached Plain Flour

Salad

  • 1/2 Small Bulb Fennel
  • 6 Kalamata olives
  • 1/4 cup Flat Leaf Parsley Leaves
  • 120g Orange
Print Recipe

Place the lamb’s fry in the full cream milk in a medium bowl for 10 minutes. Remove and pat dry with paper towel. Cut into slices about 1 centimetre thick.

To make the onion rings, peel and slice the onion into 1 centimetre slices, separating into individual rings and set aside.

Place the buttermilk in a medium size bowl with a pinch of sea salt, thyme leaves and black pepper. Place the plain flour into two separate shallow bowls.

Preheat the vegetable oil to 190C in a medium sized saucepan over a high heat, use a thermometer if available.

Dredge each individual onion ring in the flour and tap off excess. Then dredge in buttermilk, again allowing excess to drip off. Lastly dredge in second bowl of flour.

Fry the onion rings in the hot oil, for 4 minutes, or until golden, carefully turning once or twice. Once cooked, remove with a slotted spoon and place onto paper towel to remove any excess oil and season with sea salt.

Heat the Extra Virgin Olive Oil and butter in a medium size fry pan over a medium to high heat.

Dredge the slices of liver in the flour, shaking off any excess. Cook the liver for 2 minutes on each side until golden but still pink in the middle. Leave to rest for 5 minutes.

To make the salad add fennel, olives, parsley and oranges to a bowl. Dress with Verjuice, Extra Virgin Olive Oil and season to taste with salt and pepper. Gently toss together.

Serve immediately with the rested lamb”s fry and onion rings.