Saltbush-Rubbed Lamb Chops with Roasted Quandong Sauce

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Juicy lamb chops rubbed with saltbush seasoning served alongside a tart and fruity roasted quandong sauce. This australian-inspired lamb ready in about 45 minutes blends chops (about 800 g) lamb loin chops, ground saltbush leaves, olive oil into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 350 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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: 30 min Serves 4 Australian cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat dry 8 lamb loin chops and rub each side evenly with 2 tbsp ground saltbush leaves, 1 tsp salt, and 1/2 tsp black pepper.
  2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add the lamb chops and sear for 3-4 minutes per side until browned and cooked to medium rare. Remove and keep warm.
  3. Step 3: In a roasting pan, toss 1 cup pitted and halved quandong fruit, 1 small chopped red onion, 4 minced garlic cloves, 1 tbsp brown sugar, 2 tbsp red wine vinegar, 1/4 cup water, and 1 tbsp olive oil. Roast at 375°F for 20 minutes until the fruit softens and caramelizes.
  4. Step 4: Transfer the roasted quandong mixture to a blender and pulse until chunky but saucy.
  5. Step 5: Spoon the warm quandong sauce over the lamb chops and serve immediately with your choice of sides.

Frequently asked questions

How long does Saltbush-Rubbed Lamb Chops with Roasted Quandong Sauce take to make?

Total time is about 45 minutes (15 min prep + 30 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Saltbush-Rubbed Lamb Chops with Roasted Quandong Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Saltbush-Rubbed Lamb Chops with Roasted Quandong Sauce?

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-Rubbed Lamb Chops with Roasted Quandong Sauce 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-Rubbed Lamb Chops with Roasted Quandong Sauce?

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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