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Rustic Lamb Pie
A rustic Australian lamb chop pie with sweet potato, beetroot and silverbeet, finished with tomato relish, macadamia nuts and vegemite glaze, served over sourdough toast.
Ingredients
Instructions
Season the lamb chops and saute them over medium-high heat until well browned, about 7 minutes.
Add the sweet potato, beetroot and silverbeet, cooking until softened, about 5 minutes.
Stir in the tomato relish, macadamia nuts and vegemite glaze for 3 minutes.
Toast the sourdough separately.
Let the lamb simmer for about 20 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.
