Oven-Roasted Lamb Chops with Wattleseed and Mint Pesto

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

Tender lamb chops oven-roasted with a fragrant Australian wattleseed crust, served alongside a bright and fresh mint pesto. This australian-inspired lamb ready in about 30 minutes blends ground wattleseed, olive oil, salt 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: 15 min Cook: 15 min Serves 4 Australian cuisine 400 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat your oven to 425°F (220°C). Pat dry 8 lamb loin chops (about 1 inch thick).
  2. Step 2: In a small bowl, mix 2 tsp ground wattleseed, 1 1/2 tsp salt, and 1 tsp black pepper. Rub this spice blend evenly onto both sides of the lamb chops.
  3. Step 3: Heat 2 tbsp olive oil in a large oven-safe skillet over medium-high heat. Add the lamb chops and sear for 2 minutes per side until nicely browned.
  4. Step 4: Transfer the skillet to the preheated oven and roast the lamb chops for 8-10 minutes for medium-rare, or longer to your preferred doneness.
  5. Step 5: While the lamb roasts, prepare the mint pesto by combining 1 cup packed fresh mint leaves, 1/4 cup toasted pine nuts, 1/4 cup grated Parmesan cheese, 2 tbsp lemon juice, 1 clove garlic, 1 tbsp olive oil, and 2 tbsp water in a food processor. Blend until smooth but still slightly textured.
  6. Step 6: Remove the lamb chops from the oven and let them rest for 5 minutes. Serve the chops drizzled with the mint pesto.

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Frequently asked questions

How long does Oven-Roasted Lamb Chops with Wattleseed and Mint Pesto take to make?

Total time is about 30 minutes (15 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 Oven-Roasted Lamb Chops with Wattleseed and Mint Pesto?

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 Oven-Roasted Lamb Chops with Wattleseed and Mint Pesto?

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 Oven-Roasted Lamb Chops with Wattleseed and Mint Pesto 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 Oven-Roasted Lamb Chops with Wattleseed and Mint Pesto?

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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