Barbecue Australian Lamb Chops with Wattleseed Rub

By AislePrompt Editorial · Published 2026-05-26 · Updated 2026-05-26

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Juicy lamb chops seasoned with a fragrant wattleseed and spice rub, grilled to perfection for a smoky Australian-inspired barbecue dish. This Australian-inspired barbecue recipe, ready in about 22 minutes, pairs Australian lamb loin chops, wattleseed, ground, smoked paprika for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, 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.

Prep: 10 min Cook: 12 min Serves 4 Australian cuisine 320 cal/serving

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Ingredients

8 pieces (about 1.5 lbs) Australian lamb loin chops
2 tbsp wattleseed, ground
1 tbsp smoked paprika
1 tsp ground coriander
1.5 tsp sea salt
1 tsp black pepper
3 tbsp olive oil
1 tbsp fresh lemon juice

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Instructions

Step 1: In a small bowl, combine 2 tbsp ground wattleseed, 1 tbsp smoked paprika, 1 tsp ground coriander, 1.5 tsp sea salt, and 1 tsp black pepper to create the spice rub.
Step 2: Rub the 8 Australian lamb loin chops evenly with the 3 tbsp olive oil, then coat each chop thoroughly with the wattleseed spice rub, pressing gently to adhere.
Step 3: Preheat a grill or grill pan to medium-high heat (about 400°F). Place the lamb chops on the grill and cook for 4-5 minutes per side, until a golden crust forms and internal temperature reaches 135°F for medium-rare.
Step 4: Remove the chops from the grill and drizzle with 1 tbsp fresh lemon juice, allowing them to rest for 5 minutes before serving to let the juices redistribute.