Lamb Salad Bush Beetroot

Name: Lamb Salad Bush Beetroot
Prep time: 19 min
Cook time: 20 min
Total time: 39 min
Yield: 4 servings
Cuisine: Australian
Ingredients: 500g lamb chops; 2 pumpkin; 1 cup beetroot; 1/2 cup capsicum; 4 servings jasmine rice; 2 tsp macadamia nuts; 1 tbsp lemon myrtle; 1 tsp native thyme; 3 tbsp olive oil; to taste salt and black pepper

A crispy Australian lamb chop salad with pumpkin, beetroot and capsicum, finished with macadamia nuts, lemon myrtle and native thyme, served over jasmine rice.

Total time

39 min

Prep

19 min

Cook

20 min

Difficulty

easy

Cuisine

Australian

gluten-free

Ingredients

500glamb chops

2pumpkin

1 cupbeetroot

1/2 cupcapsicum

4 servingsjasmine rice

2 tspmacadamia nuts

1 tbsplemon myrtle

1 tspnative thyme

3 tbspolive oil

to tastesalt and black pepper

Instructions

Season the lamb chops and bake them over medium-high heat until well browned, about 10 minutes.

Add the pumpkin, beetroot and capsicum, cooking until softened, about 6 minutes.

Stir in the macadamia nuts, lemon myrtle and native thyme for 4 minutes.

Cook the jasmine rice separately and fluff with a fork.

Let the lamb simmer for about 13 minutes so it becomes tender.

Taste and adjust the seasoning.

Serve hot over the jasmine rice, 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.

Calories

544

Protein

33.5g

Fat

38.7g

Carbs

15.4g

Fiber

3.3g

Sodium

138mg

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