Chargrilled Lamb Chops with Rosemary and Pepperberry Glaze

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

Succulent Australian lamb chops grilled over high heat and brushed with a fragrant glaze combining fresh rosemary and native Tasmanian pepperberries. This australian-inspired lamb ready in about 27 minutes pairs olive oil, finely chopped fresh rosemary, Tasmanian pepperberries, crushed for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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: 12 min Serves 4 Australian cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat a charcoal or gas grill to high heat (around 450°F). In a small bowl, whisk together 3 tbsp olive oil, 2 tbsp finely chopped fresh rosemary, 1 tsp crushed Tasmanian pepperberries, 3 minced garlic cloves, 1 1/2 tsp sea salt, 1 tsp black pepper, 2 tbsp honey, and 1 tbsp lemon juice to create the glaze.
  2. Step 2: Pat dry 8 lamb loin chops and brush both sides generously with half of the glaze mixture. Reserve the remaining glaze for basting.
  3. Step 3: Place lamb chops on the hot grill and cook for 4-5 minutes per side for medium-rare, basting with the reserved glaze halfway through cooking. Look for a nice char and grill marks.
  4. Step 4: Remove chops from grill and rest for 5 minutes to allow juices to redistribute. Serve garnished with a sprig of rosemary and a wedge of lemon alongside grilled vegetables or a fresh salad.

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Frequently asked questions

How long does Chargrilled Lamb Chops with Rosemary and Pepperberry Glaze take to make?

Total time is about 27 minutes (15 min prep + 12 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 Chargrilled Lamb Chops with Rosemary and Pepperberry Glaze?

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 olive oil from drying out.

Can I substitute ingredients in Chargrilled Lamb Chops with Rosemary and Pepperberry Glaze?

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 Chargrilled Lamb Chops with Rosemary and Pepperberry Glaze 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 Chargrilled Lamb Chops with Rosemary and Pepperberry Glaze?

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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