Native Herb Lamb Chops with Davidson’s Plum Reduction

By AislePrompt Editorial · Published 2026-06-29 · Updated 2026-06-29

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.

Succulent lamb chops are pan-seared and served with a tangy, sweet reduction made from Davidson’s plums, an Australian native fruit, complemented by fresh native herbs. This Australian-inspired lamb recipe, ready in about 25 minutes, pairs 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 350 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: 10 min Cook: 15 min Serves 4 Australian cuisine 350 cal/serving

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Ingredients

8 chops (about 4 oz each) lamb loin chops
2 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
1/2 cup Davidson’s plum puree
2 tbsp red wine vinegar
1 tbsp honey
1 tbsp finely chopped fresh lemon myrtle leaves
1 tbsp finely chopped fresh mint leaves

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Instructions

Step 1: Pat dry 8 lamb loin chops (about 4 oz each) and season both sides with 1 tsp salt and 1/2 tsp black pepper.
Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add lamb chops and sear for 3-4 minutes per side until golden brown and cooked to medium-rare (internal temp 135°F).
Step 3: Remove lamb chops from skillet and cover loosely with foil to rest.
Step 4: In the same skillet, reduce heat to medium and add 1/2 cup Davidson’s plum puree, 2 tbsp red wine vinegar, and 1 tbsp honey. Stir frequently and simmer for 5 minutes until the sauce thickens and coats the back of a spoon.
Step 5: Stir in 1 tbsp finely chopped lemon myrtle leaves and 1 tbsp finely chopped fresh mint leaves into the reduction.
Step 6: Plate the lamb chops and drizzle the Davidson’s plum reduction over the top. Serve immediately.