Bush-Spiced Lamb Chops with Davidson’s Plum Chutney

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

Pan-seared lamb chops seasoned with a blend of native Australian spices, served with a tangy and fruity Davidson’s plum chutney. This australian-inspired lamb ready in about 40 minutes blends chops (about 1 1/2 lbs) lamb chops, ground pepperberry, sea salt 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 420 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: 25 min Serves 4 Australian cuisine 420 cal/serving
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Ingredients

Instructions

  1. Step 1: Pat dry 8 lamb chops and season evenly with 1 tsp ground pepperberry and 1 1/4 tsp sea salt. 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 until browned and cooked to medium-rare or desired doneness.
  2. Step 2: While lamb cooks, combine 1 cup chopped Davidson’s plums, 1/4 cup apple cider vinegar, 3 tbsp brown sugar, 1/2 tsp red chili flakes, 1 tsp grated fresh ginger, and 1/4 cup water in a small saucepan. Bring to a simmer over medium heat.
  3. Step 3: Cook the chutney, stirring occasionally, for 15-20 minutes until plums break down and sauce thickens to a jam-like consistency. Remove from heat.
  4. Step 4: Serve the lamb chops hot with a spoonful of Davidson’s plum chutney on the side.

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Frequently asked questions

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

Total time is about 40 minutes (15 min prep + 25 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’s 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’s 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’s 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’s 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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