Eucalyptus-Smoked Lamb Chops with Mint and Davidson's Plum Glaze

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

Juicy lamb chops smoked with eucalyptus wood and finished with a tangy, sweet glaze made from native Davidson's plum and fresh mint. This australian-inspired lamb ready in about 50 minutes pairs olive oil, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 370 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: 25 min Cook: 25 min Serves 4 Australian cuisine 370 cal/serving
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Ingredients

Instructions

  1. Step 1: Pat dry 8 lamb loin chops and rub with 2 tbsp olive oil, 1 1/2 tsp salt, and 1 tsp black pepper evenly on all sides. Let rest at room temperature for 20 minutes.
  2. Step 2: Prepare a grill for indirect heat and place the soaked 1 cup eucalyptus wood chips on coals or in smoker box to create smoke.
  3. Step 3: Place lamb chops over indirect heat and cover grill, smoking for 15-20 minutes until internal temperature reaches 135°F for medium-rare, turning halfway.
  4. Step 4: While lamb smokes, combine 1/3 cup Davidson's plum jam, 1 tbsp red wine vinegar, 2 tbsp chopped fresh mint, and 2 minced garlic cloves in a small saucepan. Simmer over low heat for 5 minutes until slightly thickened.
  5. Step 5: Remove lamb chops from grill and brush generously with the Davidson's plum glaze. Rest chops for 5 minutes before serving with extra glaze on the side.

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Frequently asked questions

How long does Eucalyptus-Smoked Lamb Chops with Mint and Davidson's Plum Glaze take to make?

Total time is about 50 minutes (25 min prep + 25 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 Eucalyptus-Smoked Lamb Chops with Mint and Davidson's Plum 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 Eucalyptus-Smoked Lamb Chops with Mint and Davidson's Plum 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 Eucalyptus-Smoked Lamb Chops with Mint and Davidson's Plum 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 Eucalyptus-Smoked Lamb Chops with Mint and Davidson's Plum 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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