Oven-Roasted Lamb Chops with Wattleseed and Rosemary

By AislePrompt Editorial · Published 2026-05-09 · Updated 2026-05-09

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.

Tender lamb chops roasted with aromatic Australian wattleseed and fresh rosemary for a rustic, flavorful main course. This Australian-inspired lamb recipe, ready in about 33 minutes, pairs lamb chops, ground wattleseed, fresh rosemary for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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: 15 min Cook: 18 min Serves 4 Australian cuisine 320 cal/serving

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Ingredients

8 chops (about 1 inch thick) lamb chops
1 tbsp ground wattleseed
2 tbsp chopped fresh rosemary
4 cloves minced garlic cloves
3 tbsp olive oil
1 1/2 tsp salt
1 tsp black pepper

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Instructions

Step 1: Preheat oven to 400°F (200°C). In a small bowl, combine 1 tbsp ground wattleseed, 2 tbsp chopped fresh rosemary, 4 minced garlic cloves, 1 1/2 tsp salt, and 1 tsp black pepper.
Step 2: Rub the 8 lamb chops (about 1 inch thick) evenly with 3 tbsp olive oil, then coat both sides generously with the wattleseed and rosemary mixture.
Step 3: Place the lamb chops on a rimmed baking sheet and roast in the preheated oven for 15-18 minutes, flipping halfway through, until an internal temperature of 145°F (63°C) is reached for medium rare.
Step 4: Remove from the oven and let rest for 5 minutes before serving to allow juices to redistribute.