Saltbush and Lemon Myrtle Roasted Lamb Chops
Juicy lamb chops seasoned with fragrant lemon myrtle and native saltbush, oven-roasted to lock in flavor and tenderness. This australian-inspired lamb ready in about 28 minutes pairs about 150 g each lamb loin chops, lemon myrtle powder, ground dried saltbush leaves 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.
Ingredients
- 8, about 150 g each lamb loin chops
- 1 1/2 tbsp lemon myrtle powder
- 1 tbsp ground dried saltbush leaves
- 3 tbsp olive oil
- 4, minced garlic cloves
- 1 tsp freshly ground black pepper
- 1 tsp sea salt
Instructions
- Step 1: Preheat oven to 425°F (220°C). In a small bowl, combine 1 1/2 tbsp lemon myrtle powder, 1 tbsp ground dried saltbush leaves, 1 tsp sea salt, 1 tsp freshly ground black pepper, and 4 minced garlic cloves.
- Step 2: Rub 3 tbsp olive oil over 8 lamb loin chops (about 150 g each), then evenly coat each chop with the lemon myrtle and saltbush seasoning mixture.
- Step 3: Arrange the lamb chops on a roasting rack in a baking tray and roast for 15-18 minutes for medium rare, turning once halfway through, until the exterior is golden and the inside is tender and juicy.
- Step 4: Remove the chops from the oven and let rest for 5 minutes before serving to allow juices to redistribute. This dish highlights native Australian herbs enhancing the rich flavor of lamb.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Saltbush and Lemon Myrtle Roasted Lamb Chops take to make?
Total time is about 28 minutes (10 min prep + 18 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 Saltbush and Lemon Myrtle Roasted Lamb Chops?
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 lemon myrtle powder from drying out.
Can I substitute ingredients in Saltbush and Lemon Myrtle Roasted Lamb Chops?
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 Saltbush and Lemon Myrtle Roasted Lamb Chops 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 Saltbush and Lemon Myrtle Roasted Lamb Chops?
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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