Excellent Braaied Lamb Chops with Crispy Onion, Beetroot and Herb Sour Cream Sauce

Serves 4

  1. Soak the onion slices in milk for 45 minutes to an hour.
  2. In a medium sized bowl, mix together the flour and seasoning. Batch by batch, remove the onion from the milk and dredge in the seasoned flour.
  3. Place the batches of onion into a medium to high heat pot of oil (or deep-fryer) until golden (around 3 minutes). Remove and allow to drain before plating.
  4. Mix together soya sauce, golden syrup, orange juice, chilli, garlic and ginger until combined.
  5. Place the Excellent lamb chops in the soya mixture for 20 to 30 minutes before braaing.
  6. Braai the chops on heat to high heat for 4 to 6 minutes per side, while basting in between.
  7. Lastly, mix together the sour cream, milk, paprika, salt and herbs for the sauce and get ready to plate.
  8. To serve, place the crispy onion rings and beetroot around your plate. Add the lamb chops on top and then dollop the sour cream sauce around the plate.


For your onions: 
  • 1 onion, peeled and cut into thin slices
  • 1 ½ cup / 375ml Milk (full cream or low fat)
  • 1 cup / 250ml Cake flour
  • 1tsp / 5ml Texan seasoning
  • Oil to fry
For your Excellent Lamb chops (Class A):
  • ½ cup / 125ml Soya sauce
  • ¼ cup / 60ml Golden syrup
  • ¼ cup / 60ml Orange juice
  • 1 Chilli
  • 1 tbls / 15ml Garlic, crushed
  • 1tsp / 5ml Ginger
  • 1 pkt Excellent Meat Lamb chops (Class A)
For your sour cream herb sauce:
  • 250ml Sour cream
  • 60ml Milk
  • 1 tsp / 5ml Lemon juice
  • ½ tsp / 2.5ml Paprika
  • ½ tsp / 2.5ml Salt
  • 1 bunch Fresh parsley, finely chopped
  • 1 bunch Fresh Coriander, finely chopped
  • 1 bunch Fresh Chives, finely chopped
For serving:
  • 300g Beetroot, roasted and sliced