Eucalyptus-Smoked Lamb Chops with Wattleseed and Sweet Potato Mash

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

Juicy lamb chops infused with delicate eucalyptus smoke, paired with a creamy sweet potato mash enhanced by nutty wattleseed. This australian-inspired lamb ready in about 55 minutes pairs (about 6 oz each) lamb loin chops, olive oil, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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: 20 min Cook: 35 min Serves 4 Australian cuisine 450 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat a smoker or prepare a grill for indirect heat with a smoking box filled with 1/4 cup dried eucalyptus leaves to create aromatic smoke.
  2. Step 2: Rub 8 lamb loin chops with 2 tbsp olive oil, 1 1/2 tsp salt, and 1 tsp black pepper. Place the chops in the smoker or over indirect heat, smoking for 20 minutes until the lamb is infused with eucalyptus aroma and reaches medium-rare (135°F internal temperature).
  3. Step 3: While the lamb smokes, place 2 lbs peeled and cubed sweet potatoes in a large pot of boiling salted water. Cook for 15-20 minutes until very tender.
  4. Step 4: Drain the sweet potatoes and mash them with 3 tbsp unsalted butter, 1/4 cup milk, and 2 tsp wattleseed powder. Season with salt to taste, stirring until smooth and creamy.
  5. Step 5: Remove the lamb chops from the smoker and let rest for 5 minutes. Sprinkle with 1 tbsp chopped fresh thyme leaves for freshness.
  6. Step 6: Serve the eucalyptus-smoked lamb chops alongside the wattleseed-infused sweet potato mash for a uniquely Australian flavor pairing.

Equipment for this recipe

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Frequently asked questions

How long does Eucalyptus-Smoked Lamb Chops with Wattleseed and Sweet Potato Mash take to make?

Total time is about 55 minutes (20 min prep + 35 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 Wattleseed and Sweet Potato Mash?

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 Wattleseed and Sweet Potato Mash?

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 Wattleseed and Sweet Potato Mash 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 Wattleseed and Sweet Potato Mash?

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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