Lamb's Fry with Buttermilk & Thyme Onion Rings
Step 1: 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.
Step 2: To make the onion rings, peel and slice the onion into 1 centimetre slices, separating into individual rings and set aside.
Step 3: Place the buttermilk in a medium size bowl with a pinch of sea salt, finely chopped thyme leaves and black pepper. Place the plain flour into two separate shallow bowls.
Step 4: Preheat the vegetable oil to 190C in a medium sized saucepan over a high heat, use a thermometer if available.
Step 5: 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.
Step 6: 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.
Step 7: Heat the Extra Virgin Olive Oil and butter in a medium size fry pan over a medium to high heat.
Step 8: 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.
Step 9: 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.
Step 10: Serve immediately with the rested lamb's fry and onion rings.
450g lamb's fry trimmed of sinew
240ml 1 cup milk full cream
240g 1 brown onion peeled and cut to 1 centimetre slices
120ml 1/2 cup buttermilk
1 pinch sea salt
40g fresh thyme finely chopped
1 pinch pepper
150g 1 cup unbleached plain flour
400ml vegetable oil for frying
40ml 2 tbspn Extra Virgin Olive Oil
30g unsalted butter
30g 2 tbspn unbleached plain flour
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