Bush-Spiced Lamb Chops with Davidson’s Plum Chutney

By AislePrompt Editorial · Published 2026-06-29 · Updated 2026-06-29

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.

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 recipe, ready in about 40 minutes, pairs lamb chops, ground pepperberry, sea salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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: 15 min Cook: 25 min Serves 4 Australian cuisine 420 cal/serving

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Ingredients

8 chops (about 1 1/2 lbs) lamb chops
1 tsp ground pepperberry
1 1/4 tsp sea salt
2 tbsp olive oil
1 cup chopped Davidson’s plums (fresh or frozen)
1/4 cup apple cider vinegar
3 tbsp brown sugar
1/2 tsp red chili flakes
1 tsp grated fresh ginger
1/4 cup water

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Instructions

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.
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.
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.
Step 4: Serve the lamb chops hot with a spoonful of Davidson’s plum chutney on the side.