AEST Lunchtime Grilled Lamb Chops
Tender lamb chops marinated in rosemary and garlic, grilled to medium-rare perfection with a side of lemon-dill roasted vegetables for a classic Sydney lunch. This australian-inspired grilling ready in about 45 minutes pairs bone-in (1 inch thick) lamb chops, olive oil, minced garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 4 bone-in (1 inch thick) lamb chops
- 2 tbsp olive oil
- 2 cloves, minced garlic
- 1 tbsp, chopped rosemary
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 medium, sliced 1/2 inch thick zucchini
- 1 medium, sliced 1/2 inch thick yellow squash
- 1, sliced into strips red bell pepper
- 1/4 cup cherry tomatoes
- 1, cut into wedges lemon
Instructions
- Step 1: In a small bowl, mix 2 tablespoons olive oil, 2 minced garlic cloves, 1 tablespoon chopped rosemary, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Place 4 lamb chops in a shallow dish, pour marinade over them, and rub to coat evenly. Marinate for 30 minutes at room temperature.
- Step 2: Preheat a grill pan over medium-high heat. Place 4 lamb chops on the pan and cook for 4-5 minutes per side until an internal temperature of 135°F is reached for medium-rare.
- Step 3: Toss 1 medium zucchini (sliced), 1 medium yellow squash (sliced), 1 red bell pepper (sliced), and 1/4 cup cherry tomatoes with 1 teaspoon olive oil, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Spread on a baking sheet and roast at 400°F for 15 minutes until tender and slightly caramelized.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does AEST Lunchtime Grilled Lamb Chops take to make?
Total time is about 45 minutes (35 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover AEST Lunchtime Grilled Lamb Chops?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.
Can I substitute ingredients in AEST Lunchtime Grilled Lamb Chops?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale AEST Lunchtime Grilled Lamb Chops for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with AEST Lunchtime Grilled Lamb Chops?
Australian grilling like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Used frozen vegetables instead of fresh and honestly couldn't tell the difference.
- ★★★★★
Made this for my family and everyone asked for the recipe.
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
