Texan Smoked Lamb with Onion Rings

Texan Smoked Lamb with Onion Rings
Prep time 15 mins plus 30 mins marination time - Ideally 4 hours marinade
Cook time 1 hour 30 mins
Feeds 4- 6
You will need:
  • 2kg lamb ribs or Lamb Shoulder
  • 1 bottle 400mL F, Whitlock and Sons Texan BBQ marinade To serve
  • Simple salad
  • Lemon wedges for Garnish
  • For the beer-battered onion rings:
  • 2 Large white or brown onions
  • 500 ml buttermilk
  • Vegetable oil, for deep-frying
  • 480 g flour
  • Salt, to taste
  • 1 x 340 ml bottle of beer
Get down to business:
  1. Preheat oven for 180 C.
  2. Bring a large pot of water to the boil: clean ribs or lamb shoulder of any excess fat. When boiling place ribs in the water and simmer for 5 mins, strain the water off and place ribs or shoulder in an ovenproof pan. (this makes it…)Marinate ribs in Texan BBQ Marinade make sure you coat the ribs with the sauce. Wrap in foil and place in the oven for 30 mins.
  3. Take foil off ribs, baste the sauce on the ribs with a pastry brush. And cook for a further 25 mins. Take out and allow to rest
  4. To make the beer battered onion rings, peel and trim the onions and halve horizontally in the meantime. Separate the onions into rings, taking care not to break them. Submerge in the buttermilk for 10 mins.
  5. Heat the oil in a saucepan—Mix 240 g flour with the salt and place in a bowl. Whisk together the remaining flour and beer to make a smooth batter. Coat each onion ring in the flour mixture, then dip into the batter and deep fry until golden brown and crispy. Drain on kitchen paper. Sprinkle with salt before serving.
  6. Cut the ribs individually or slice Lamb shoulder, serve with onion rings and a simple salad. Serve (garnish?) with lemon wedges.

Made with

Texas BBQ Style

Texas BBQ Style

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