Lamb Pudding in buttermilk and herb

Prep everything first: chop the aromatics, measure the buttermilk and herb elements, and pat the lamb dry so it colours well.

Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.

Turn up the heat and add the lamb. Stir-fry over the highest heat, keeping everything moving, until just cooked and glossy.

Stir in the brown sugar and the rest of the buttermilk and herb flavours, letting them cook out for a minute until fragrant.

Add the red onion along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.

Taste and adjust the seasoning with salt, pepper and a little acid. It should taste bright, savoury and balanced.

Finish with the topping and serve while hot.