Barbecue Lamb Chops with Wattleseed and Mint Chimichurri
Charred lamb chops infused with Australian wattleseed, served with a fresh and zesty mint chimichurri sauce. This australian-inspired lamb ready in about 25 minutes pairs ground wattleseed, olive oil, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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.
Ingredients
- 8 chops (about 1 inch thick) lamb loin chops
- 1 tbsp ground wattleseed
- 3 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup, chopped fresh mint leaves
- 1/2 cup, chopped flat-leaf parsley
- 2 tbsp red wine vinegar
- 2, minced garlic cloves
- 1/4 tsp (optional) red chili flakes
Instructions
- Step 1: Preheat grill or barbecue to high heat (450°F). In a small bowl, mix 1 tbsp ground wattleseed, 1 tsp salt, 1/2 tsp black pepper, and 2 tbsp olive oil. Rub this mixture evenly over 8 lamb loin chops.
- Step 2: Grill the lamb chops for 3-4 minutes per side for medium-rare, or longer to preferred doneness, until nicely charred on the outside and juicy inside.
- Step 3: Meanwhile, prepare the chimichurri by combining 1/2 cup chopped fresh mint leaves, 1/2 cup chopped flat-leaf parsley, 2 minced garlic cloves, 2 tbsp red wine vinegar, 1 tbsp olive oil, and 1/4 tsp red chili flakes in a bowl. Stir well to blend.
- Step 4: Remove lamb chops from grill and rest for 5 minutes.
- Step 5: Serve the grilled wattleseed lamb chops drizzled with the fresh mint chimichurri sauce.
Frequently asked questions
How long does Barbecue Lamb Chops with Wattleseed and Mint Chimichurri take to make?
Total time is about 25 minutes (15 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 Barbecue Lamb Chops with Wattleseed and Mint Chimichurri?
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 ground wattleseed from drying out.
Can I substitute ingredients in Barbecue Lamb Chops with Wattleseed and Mint Chimichurri?
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 Barbecue Lamb Chops with Wattleseed and Mint Chimichurri for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Barbecue Lamb Chops with Wattleseed and Mint Chimichurri?
Australian lamb 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.
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