Aussie Lamb Chops With Rosemary & Thyme

Prep Time
Cook Time
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"This recipe came form Lamb Australia. Lamb is a favorite in Australia, and is very popular on Australia Day. This recipe is so quick and easy & goes well with salad and/or vegetables, my family did enjoy this when I made it, so I hope you will also. Tips from the recipe: This recipe for lamb chops can also be barbecued, preheat the barbecue to hot. The meat should sizzle when it hits the heat. You can also use lamb loin chops, lamb cutlets or lamb fillets/tenderloins for this recipe. Don't cut the lamb chops with a knife to test if they’re ready. This will make the juices escape making the lamb dry. Test the lamb for degree of doneness with tongs. Use the blunt end of the tongs to prod the meat in the thickest part."

Original recipe yields 4 servings


  • Serving Size: 1 (129.5 g)
  • Calories 356
  • Total Fat - 29.5 g
  • Saturated Fat - 11.7 g
  • Cholesterol - 90 mg
  • Sodium - 78.1 mg
  • Total Carbohydrate - 0.5 g
  • Dietary Fiber - 0.3 g
  • Sugars - 0 g
  • Protein - 20.9 g
  • Calcium - 35.4 mg
  • Iron - 2.7 mg
  • Vitamin C - 0.4 mg
  • Thiamin - 0.1 mg

Step 1

Preheat the pan to moderately hot before adding the chops.

Step 2

Season each lamb chop with pepper and salt. Combine the oil and herbs and brush a little on each side of the lamb chops, reserving any remaining oil and herbs.

Step 3

Cook chops on one side until the first sign of moisture appears on the top. Turn the chops and cook a further until done to your preference. Note: Turn once only & test for doneness with tongs (see tips in description) ~ Rare is soft when pressed, medium is springy and well done is very firm.

Step 4

Remove chops from heat, loosely cover with foil and rest chops for 2-3 minutes before serving. Serve lamb chops drizzled the remaining oil and herbs, accompany with your preference of sides.

Tips & Variations

No special items needed.


These are wonderful. Just enough herbs to add some flavor, but also let the lamb flavor shine. I did mine in a cast iron skillet on the stove.

review by:
(18 Jan 2020)


We enjoyed these lamb chops -- mine were thick loin chops which I cooked in the oven at 400 degrees F. I was out of olive oil so used canola oil but otherwise made as directed. Very good! Thanks for sharing!

review by:
(5 Jun 2019)


I made using lamb loin chops and the DH cooked them on the wood fired bbq and we both thoroughly enjoyed. Thank you Tisme made for Alphabet Tag Game at FF&F.

review by:
(30 Mar 2019)