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Lamb Bake Bush Pumpkin
A backyard Australian lamb chop bake with avocado and pumpkin, finished with native thyme, tomato relish and macadamia nuts, served over couscous.
Ingredients
Instructions
Season the lamb chops and stir-fry them over medium-high heat until well browned, about 8 minutes.
Add the pumpkin, cooking until softened, about 6 minutes.
Stir in the native thyme, tomato relish, lemon myrtle and macadamia nuts for 3 minutes.
Cook the couscous separately and fluff with a fork.
Let the lamb simmer for about 19 minutes so it becomes tender.
Fold in the avocado just before serving.
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.
