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Herb-Crusted Lamb Skewers
A herb-crusted Australian skewers with roasted lamb chops, avocado, zucchini and beetroot, finished with macadamia nuts, vegemite glaze and lemon myrtle, served over roast potatoes.
Ingredients
Instructions
Season the lamb chops and roast them over medium-high heat until well browned, about 7 minutes.
Add the avocado, zucchini and beetroot, cooking until softened, about 7 minutes.
Stir in the macadamia nuts, vegemite glaze, lemon myrtle and bush tomato for 2 minutes.
Roast the potatoes separately until golden.
Let the lamb simmer for about 19 minutes so it becomes tender.
Taste and adjust the seasoning.
Serve hot over the roast potatoes, 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.
