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Creamy Lamb Bites
A creamy Australian lamb chop dish with spring onion and beetroot, finished with macadamia nuts, golden syrup and tomato relish, served over sourdough toast.
Ingredients
Instructions
Season the lamb chops and stir-fry them over medium-high heat until well browned, about 9 minutes.
Add the spring onion and beetroot, cooking until softened, about 4 minutes.
Stir in the macadamia nuts, golden syrup, tomato relish and vegemite glaze for 3 minutes.
Warm the sourdough toast separately.
Let the lamb simmer for about 14 minutes so it becomes tender.
Taste and adjust the seasoning.
Serve hot over the sourdough toast, 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.
