Tasmanian Pepperberry Lamb Chops with Roasted Root Vegetables

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

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Juicy lamb chops seasoned with pungent Tasmanian pepperberry, served alongside honey-glazed roasted carrots and parsnips. This Australian-inspired lamb recipe, ready in about 45 minutes, pairs lamb loin chops, Tasmanian pepperberry, ground, sea salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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.

Prep: 10 min Cook: 35 min Serves 4 Australian cuisine 450 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

8 chops (about 2 lbs) lamb loin chops
1 tsp Tasmanian pepperberry, ground
1 tsp sea salt
3 tbsp olive oil
3 cups carrots, peeled and cut into 1-inch pieces
3 cups parsnips, peeled and cut into 1-inch pieces
2 tbsp honey
1 tbsp fresh rosemary, chopped

Know when the lamb is done: thermometers under $100 → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Bakeware & baking tools → Shop all kitchen tools →

Instructions

Step 1: Preheat oven to 425°F. In a large bowl, toss 3 cups peeled and chopped carrots and 3 cups peeled and chopped parsnips with 1 tbsp olive oil, 2 tbsp honey, and 1 tbsp chopped fresh rosemary. Spread evenly on a baking sheet and roast for 25-30 minutes until tender and caramelized.
Step 2: Meanwhile, season 8 lamb loin chops with 1 tsp ground Tasmanian pepperberry and 1 tsp sea salt on both sides.
Step 3: 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 a golden crust forms and the internal temperature reaches 135°F for medium-rare.
Step 4: Remove lamb from skillet and let rest for 5 minutes before serving with the roasted root vegetables.