Saltbush and Lemon Myrtle Roasted Lamb Chops

By AislePrompt Editorial · Published 2026-05-11 · Updated 2026-05-11

Juicy lamb chops seasoned with fragrant lemon myrtle and native saltbush, oven-roasted to lock in flavor and tenderness. This Australian-inspired lamb recipe, ready in about 28 minutes, pairs 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

The chef’s knife we’d prep this with → Best Chef's Knives for 2026: Top Picks + Buying Guide

Instructions

1. 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.
2. 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.
3. 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.
4. 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.