Bush-Spiced Lamb Chops with Davidson Plum Chutney

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Juicy lamb chops seasoned with a blend of native Australian bush spices, served alongside a tangy homemade Davidson plum chutney. This australian-inspired lamb ready in about 35 minutes blends chops (about 3 oz each) lamb loin chops, olive oil, ground lemon myrtle into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 350 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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: 15 min Cook: 20 min Serves 4 Australian cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a small bowl, combine 1 tsp ground lemon myrtle, 1 tsp ground aniseed myrtle, 1 tsp sea salt, and 1/2 tsp black pepper. Rub this spice mix evenly over 8 lamb loin chops.
  2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add the lamb chops and sear for 3-4 minutes per side for medium-rare, or longer to desired doneness. Remove and rest on a plate.
  3. Step 3: While the lamb rests, combine 1 cup chopped Davidson plums, 1/4 cup brown sugar, 1/4 cup red wine vinegar, 1/4 tsp red chili flakes, and 1 tsp grated ginger in a small saucepan.
  4. Step 4: Bring the mixture to a boil over medium heat, then reduce to a simmer and cook for 15 minutes until thickened into a chutney.
  5. Step 5: Serve the lamb chops topped or accompanied by the warm Davidson plum chutney.

Frequently asked questions

How long does Bush-Spiced Lamb Chops with Davidson Plum Chutney take to make?

Total time is about 35 minutes (15 min prep + 20 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Bush-Spiced Lamb Chops with Davidson Plum Chutney?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Bush-Spiced Lamb Chops with Davidson Plum Chutney?

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 Bush-Spiced Lamb Chops with Davidson Plum Chutney 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 Bush-Spiced Lamb Chops with Davidson Plum Chutney?

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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