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.
Total time
58 min
Prep
28 min
Cook
30 min
Difficulty
hard
Cuisine
Australian
Ingredients
400glamb chops
150gspring onion
2beetroot
4 servingssourdough toast
1/4 cupmacadamia nuts
1 tspgolden syrup
to tastetomato relish
to tastevegemite glaze
2 tbspolive oil
to tastesalt and black pepper
Instructions
1
Season the lamb chops and stir-fry them over medium-high heat until well browned, about 9 minutes.
2
Add the spring onion and beetroot, cooking until softened, about 4 minutes.
3
Stir in the macadamia nuts, golden syrup, tomato relish and vegemite glaze for 3 minutes.
4
Warm the sourdough toast separately.
5
Let the lamb simmer for about 14 minutes so it becomes tender.
6
Taste and adjust the seasoning.
7
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.
Calories
540
Protein
28.9g
Fat
39.4g
Carbs
17.7g
Fiber
3.1g
Sodium
188mg
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★★★★★
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