Eucalyptus-Smoked Lamb Chops with Bush Tomato Chutney

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

Juicy lamb chops smoked with eucalyptus wood chips and paired with a tangy bush tomato chutney, showcasing Australian native flavors. This australian-inspired lamb ready in about 55 minutes blends olive oil, salt, black pepper 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 400 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: 40 min Serves 4 Australian cuisine 400 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat a smoker or prepare a grill for indirect smoking at 275°F. Season 8 lamb loin chops with 2 tbsp olive oil, 1 tsp salt, and 1 tsp black pepper. Drain soaked 1 cup eucalyptus wood chips.
  2. Step 2: Place wood chips on heat source to generate smoke and place lamb chops on the grill grate away from direct heat. Smoke for 25-30 minutes until lamb reaches medium rare (130°F internal temperature).
  3. Step 3: Meanwhile, combine 1/2 cup dried bush tomatoes, 1 finely chopped red onion, 1/4 cup brown sugar, 1/3 cup apple cider vinegar, 1 tsp grated fresh ginger, and 1/2 tsp chili flakes in a saucepan. Simmer over medium heat for 20 minutes until thick and chutney-like.
  4. Step 4: Remove lamb chops from smoker, rest for 5 minutes, and serve hot with a generous spoonful of bush tomato chutney on the side.

Frequently asked questions

How long does Eucalyptus-Smoked Lamb Chops with Bush Tomato Chutney take to make?

Total time is about 55 minutes (15 min prep + 40 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Eucalyptus-Smoked Lamb Chops with Bush Tomato 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 Eucalyptus-Smoked Lamb Chops with Bush Tomato 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 Eucalyptus-Smoked Lamb Chops with Bush Tomato 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 Eucalyptus-Smoked Lamb Chops with Bush Tomato 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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