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Maple lamb with sourdough crumble
Maple lamb with sourdough crumble
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Prep Time:
15 minutes
Cook Time:
5 minutes
Total Time:
20 minutes
Lamb chops glazed with sweet, sticky maple syrup.
Ingredients:
  • 60ml maple syrup
  • 60ml worcestershire sauce
  • 2 garlic cloves, crushed
  • 60ml olive oil
  • 4 (about 200g each) Lamb Forequarter Chops
  • 1/2 x 550g Sourdough Vienna, crusts removed, torn into small pieces
  • 1 red onion, cut into thin wedges
  • 62.50 ml chopped flat-leaf parsley
  • 2 tsp finely grated lemon rind
  • 300g pkt Brand Australian Baby Leaf Blend
Instructions:
  • Mix together the maple syrup, Worcestershire sauce, and garlic in a small jug. Season with salt and pepper to taste.
  • In a large frying pan over high heat, heat 1 tablespoon of oil. Sear lamb for about 1 minute on each side until a golden crust forms. Pour in the maple syrup mixture and continue cooking, turning the lamb once, for 2 minutes for medium doneness or until the sauce slightly thickens and the lamb reaches your desired level of doneness.
  • Heat the remaining oil in a medium frying pan over medium-high heat. Add the bread and onion, and cook for 5 minutes, stirring occasionally, until the bread is golden. Remove from heat and stir in the parsley and lemon rind.
  • Distribute salad leaves and lamb onto plates. Spoon bread mixture on top and accompany with lemon wedges.

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