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Garlicky Lamb Pie with Couscous
A garlicky Australian lamb chop pie with zucchini, beetroot and capsicum, finished with bush tomato, lemon myrtle and golden syrup, served over couscous.
Ingredients
Instructions
Season the lamb chops and grill them over medium-high heat until well browned, about 5 minutes.
Add the zucchini, beetroot and capsicum, cooking until softened, about 7 minutes.
Stir in the bush tomato, lemon myrtle, native thyme and golden syrup for 3 minutes.
Cook the couscous separately and fluff with a fork.
Let the lamb simmer for about 15 minutes so it becomes tender.
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.
