Saltbush-Rubbed Lamb Chops with Mint and Quandong Chutney

By AislePrompt Editorial · Published 2026-07-09 · Updated 2026-07-09

Juicy lamb chops seasoned with native saltbush and served alongside a tangy quandong and mint chutney that balances earthy flavors. This Australian-inspired lamb recipe, ready in about 35 minutes, pairs lamb loin chops, dried saltbush leaves, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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 chops (about 1 kg) lamb loin chops
• 2 tbsp, crushed dried saltbush leaves
• 3 tbsp olive oil
• 1 tsp salt
• 1 tsp black pepper
• 1/2 cup, chopped fresh mint leaves
• 1 cup, chopped quandong fruit (fresh or dried)
• 1 small, finely chopped red chili
• 3 tbsp white vinegar
• 2 tbsp brown sugar
• 1/4 cup water

The instant-read thermometer we’d check this lamb with → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Instructions

1. Step 1: In a small bowl, combine 1 cup chopped quandong fruit, 1/2 cup chopped fresh mint leaves, 1 small finely chopped red chili, 3 tbsp white vinegar, 2 tbsp brown sugar, and 1/4 cup water. Simmer gently over low heat for 15 minutes until thickened into a chutney. Set aside to cool.
2. Step 2: Pat dry 8 lamb loin chops and rub evenly with 2 tbsp crushed dried saltbush leaves, 1 tsp salt, and 1 tsp black pepper.
3. Step 3: Heat 3 tbsp olive oil in a heavy skillet over medium-high heat. Add the lamb chops and cook for 3-4 minutes per side for medium-rare, or longer to desired doneness, until a crust forms and chops reach internal temperature of 135°F.
4. Step 4: Let the lamb chops rest for 5 minutes after cooking. Serve each chop topped with a spoonful of the mint and quandong chutney for a fresh, tangy contrast.