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

By AislePrompt Editorial · Published 2026-06-30 · Updated 2026-06-30

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

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 recipe, ready in about 50 minutes, pairs lamb loin chops, eucalyptus wood chips, olive oil 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

8 chops (about 3/4 inch thick) lamb loin chops
1 cup, soaked in water for 30 minutes eucalyptus wood chips
2 tbsp olive oil
1 1/2 tsp salt
1 tsp black pepper
1/3 cup Davidson's plum jam
2 tbsp fresh mint leaves, chopped
1 tbsp red wine vinegar
2 garlic cloves, minced

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Instructions

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.
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.
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.
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.
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.