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
Equipment for this recipe
Top-rated tools to make this recipe successfully.
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.
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.
