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