Topped in a toasted sourdough crumble, this Maple lamb dish is the perfect way to switch up your usual roast. Simple serve with salad and lemon wedges and enjoy!
Serves44
Cook time5 mins5 minutes
Prep time15 mins15 minutes
Ingredients
¼ cup (60ml) maple syrup
¼ cup (60ml) Worcestershire sauce
2 garlic cloves, crushed
¼ cup (60ml) olive oil
4 (about 200g each) Coles Australian Lamb Forequarter Chops
½ x 550g Coles Bakery Sourdough Vienna, crusts removed, torn into small pieces
1 red onion, cut into thin wedges
¼ cup chopped flat-leaf parsley
2 tsp finely grated lemon rind
300g pkt Coles Australian Baby Leaf Blend
Lemon wedges, to serve
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Combine maple syrup, Worcestershire sauce and garlic in a small jug. Season.
Step 2
Heat 1 tbs of the oil in a large frying pan over high heat. Cook lamb for 1 min each side or until just golden. Add the maple syrup mixture. Cook, turning lamb once, for 2 mins for medium or until sauce thickens slightly and lamb is cooked to your liking.
Step 3
Meanwhile, heat remaining oil in a medium frying pan over medium-high heat. Add bread and onion. Cook, stirring, for 5 mins or until bread is golden. Remove from heat. Stir in parsley and lemon rind.
Step 4
Divide salad leaves and lamb among serving plates. Top with bread mixture and serve with lemon wedges.
