Saltbush Lamb Chops with Roasted Root Vegetables

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

Juicy lamb chops seasoned with aromatic Australian saltbush and served alongside oven-roasted carrots, parsnips, and sweet potatoes for a hearty meal. This Australian-inspired lamb recipe, ready in about 60 minutes, pairs lamb loin chops, saltbush leaves, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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 6 oz each lamb loin chops
• 2 tbsp, finely chopped saltbush leaves
• 4, minced garlic cloves
• 4 tbsp olive oil
• 3 large, peeled and cut into 2-inch pieces carrots
• 2 medium, peeled and cut into 2-inch pieces parsnips
• 2 medium, peeled and cut into 1-inch cubes sweet potatoes
• 2 rosemary sprigs
• 1 1/2 tsp salt
• 1 tsp black pepper

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Instructions

1. Step 1: Preheat oven to 425°F. In a large bowl, toss 3 large peeled and chopped carrots, 2 peeled and chopped parsnips, and 2 peeled and cubed sweet potatoes with 2 tbsp olive oil, 1 tsp salt, 1/2 tsp black pepper, and 2 rosemary sprigs. Spread evenly on a baking sheet.
2. Step 2: Roast the vegetables for 35-40 minutes, stirring halfway, until tender and caramelized around the edges.
3. Step 3: Meanwhile, in a small bowl mix 2 tbsp finely chopped saltbush leaves, 4 minced garlic cloves, 2 tbsp olive oil, 1/2 tsp salt, and 1/2 tsp black pepper. Rub this mixture over 8 lamb loin chops.
4. Step 4: Heat a large grill pan over medium-high heat until hot. Add lamb chops and cook for 3-4 minutes per side for medium-rare, or longer to desired doneness, until a golden crust forms.
5. Step 5: Remove lamb from heat and let rest for 5 minutes before serving with the roasted root vegetables.