Smoky Grilled Lamb Chops with Bush Tomato Chutney

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Tender lamb chops grilled over high heat served alongside a tangy bush tomato chutney inspired by Australian native flavors. This australian-inspired lamb ready in about 45 minutes blends chops (about 3 oz each) lamb loin chops, olive oil, salt 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

Instructions

  1. Step 1: Preheat grill or grill pan to high heat (450°F). Brush 8 lamb loin chops with 3 tbsp olive oil and season with 1 tsp salt and 1 tsp ground black pepper.
  2. Step 2: Grill lamb chops for 3-4 minutes per side for medium rare, until grill marks appear and the meat is slightly springy to the touch. Remove and rest for 5 minutes.
  3. Step 3: To make bush tomato chutney, combine 1/2 cup chopped dried bush tomatoes, 1 small finely chopped red onion, 2 tbsp brown sugar, 3 tbsp red wine vinegar, 1 tsp grated ginger, 1/4 tsp chili flakes, and 1/2 cup water in a small saucepan.
  4. Step 4: Bring chutney mixture to a gentle boil, then reduce heat and simmer uncovered for 15-20 minutes until thickened and jam-like, stirring occasionally.
  5. Step 5: Serve grilled lamb chops warm with a spoonful of bush tomato chutney on the side alongside a fresh salad or roasted vegetables.

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Frequently asked questions

How long does Smoky Grilled Lamb Chops with Bush Tomato Chutney 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 Smoky Grilled Lamb Chops with Bush Tomato Chutney?

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 Smoky Grilled Lamb Chops with Bush Tomato Chutney?

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 Smoky Grilled Lamb Chops with Bush Tomato Chutney 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 Smoky Grilled Lamb Chops with Bush Tomato Chutney?

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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