Outback Lamb Chops with Wattleseed and Rosemary Rub
Juicy lamb chops seasoned with a fragrant blend of Australian wattleseed and fresh rosemary, pan-seared to a perfect medium-rare. This australian-inspired lamb ready in about 35 minutes pairs ground wattleseed, finely chopped fresh rosemary, minced garlic cloves 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.
Ingredients
- 8 chops (about 1 inch thick) lamb loin chops
- 1 tbsp ground wattleseed
- 2 tbsp, finely chopped fresh rosemary
- 3, minced garlic cloves
- 3 tbsp olive oil
- 1 1/2 tsp salt
- 1 tsp black pepper
- for serving lemon wedges
Instructions
- Step 1: In a small bowl, mix 1 tbsp ground wattleseed, 2 tbsp finely chopped fresh rosemary, 3 minced garlic cloves, 1 1/2 tsp salt, and 1 tsp black pepper.
- Step 2: Rub the seasoning mixture evenly over 8 lamb loin chops, coating all sides. Let rest at room temperature for 20 minutes.
- Step 3: Heat 3 tbsp olive oil in a heavy skillet over medium-high heat until shimmering.
- Step 4: Add the lamb chops to the skillet and cook for 4 minutes on the first side without moving, until a golden crust forms, then flip and cook for an additional 3-4 minutes for medium-rare. Adjust time to desired doneness.
- Step 5: Remove lamb from skillet and rest for 5 minutes. Serve with lemon wedges for squeezing over the chops to enhance the flavors.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Outback Lamb Chops with Wattleseed and Rosemary Rub take to make?
Total time is about 35 minutes (25 min prep + 10 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 Outback Lamb Chops with Wattleseed and Rosemary Rub?
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 ground wattleseed from drying out.
Can I substitute ingredients in Outback Lamb Chops with Wattleseed and Rosemary Rub?
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 Outback Lamb Chops with Wattleseed and Rosemary Rub 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 Outback Lamb Chops with Wattleseed and Rosemary Rub?
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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