Eucalyptus-Smoked Lamb Chops with Mint and Davidson’s Plum Sauce

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

Juicy lamb chops infused with subtle eucalyptus smoke, paired with a tangy Davidson’s plum and fresh mint sauce for an Australian bush-inspired main. This australian-inspired lamb ready in about 35 minutes blends about 1 inch thick lamb loin chops, dried eucalyptus leaves (food grade), olive oil 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: 20 min Cook: 15 min Serves 4 Australian cuisine 400 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat a grill or stovetop smoker to medium-high heat (about 400°F). Prepare a smoking pouch by wrapping 1 cup dried eucalyptus leaves in foil with holes poked for smoke release.
  2. Step 2: Rub 8 lamb loin chops evenly with 3 tbsp olive oil, 1 1/2 tsp salt, 1 tsp black pepper, and 2 minced garlic cloves. Let rest at room temperature for 15 minutes.
  3. Step 3: Place the eucalyptus pouch on the grill or smoker, cover, and allow smoke to build for 3 minutes.
  4. Step 4: Add the lamb chops to the grill, cover, and smoke for 5 minutes per side, or until medium-rare (internal temperature 130°F).
  5. Step 5: Meanwhile, combine 1/3 cup Davidson’s plum jam, 1 tbsp red wine vinegar, 1 tsp honey, and 1/4 cup chopped fresh mint in a small saucepan. Heat gently over low heat, stirring until warmed through.
  6. Step 6: Remove the lamb chops, let rest for 5 minutes, then serve drizzled with the mint and Davidson’s plum sauce.

Frequently asked questions

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

Total time is about 35 minutes (20 min prep + 15 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 Mint and Davidson’s Plum Sauce?

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 Mint and Davidson’s Plum Sauce?

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 Sauce 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 Sauce?

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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