Bush-Spiced Lamb Chops with Quandong Chutney

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

Juicy lamb chops seasoned with a blend of native Australian spices and paired with a tangy sweet quandong chutney that celebrates the continent’s unique flavors. This australian-inspired lamb ready in about 50 minutes blends chops (about 1 lb) lamb loin chops, ground lemon myrtle, ground aniseed 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 380 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: 40 min Cook: 10 min Serves 4 Australian cuisine 380 cal/serving
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Ingredients

Instructions

  1. Step 1: Soak 1/2 cup dried quandong fruit in 1/2 cup water for 30 minutes. Drain and transfer to a small saucepan with 1/4 cup apple cider vinegar, 2 tbsp brown sugar, 1 tsp minced ginger, 1 clove minced garlic, and 1/4 tsp red chili flakes.
  2. Step 2: Simmer the chutney mixture over low heat for 20 minutes, stirring occasionally, until thickened and the quandongs are soft but retain some texture. Remove from heat and set aside.
  3. Step 3: Preheat grill or grill pan to medium-high heat (about 400°F). Rub 8 lamb loin chops with 3 tbsp olive oil, 1 tsp salt, 1/2 tsp black pepper, 1 tsp ground lemon myrtle, and 1 tsp ground aniseed myrtle evenly.
  4. Step 4: Grill lamb chops for 3-4 minutes per side until medium-rare and nicely charred on the outside.
  5. Step 5: Rest the chops for 5 minutes before serving. Plate with a generous spoonful of the warm quandong chutney alongside for a vibrant balance of rich meat and tangy fruit.

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Frequently asked questions

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

Total time is about 50 minutes (40 min prep + 10 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 Quandong 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 Quandong 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 Quandong 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 Quandong 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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