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Rustic Lamb Bake
A rustic Australian lamb chop bake with beetroot and avocado, finished with native thyme and bush tomato, served over couscous.
Ingredients
Instructions
Season the lamb chops and roast them over medium-high heat until well browned, about 9 minutes.
Add the beetroot and avocado, cooking until softened, about 5 minutes.
Stir in the native thyme and bush tomato for 2 minutes until fragrant.
Cook the couscous separately and fluff with a fork.
Let the lamb simmer for about 18 minutes so the flavors meld.
Taste and adjust the seasoning.
Serve hot over the couscous, garnished with fresh herbs.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
