Tender lamb forequarter chops rubbed with aromatic wattleseed spice blend, delivering rich coffee-like notes that complement the robust flavour of Australian lamb perfectly.
Recipe Details
Ingredients
- 8 pieces lamb forequarter chops, about 150g each
- 2 tbsp ground wattleseed (roasted and ground)
- 60ml extra virgin olive oil
- 2 tbsp Australian honey
- 2 sprigs fresh rosemary, leaves stripped and chopped
Instructions
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Remove 8 pieces lamb forequarter chops from the refrigerator 30 minutes before cooking to bring to room temperature. Pat dry with paper towels.
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In a small bowl, combine the 2 tbsp ground wattleseed (roasted and ground), 2 sprigs fresh rosemary, 1 teaspoon salt, and 1/2 teaspoon black pepper to create a spice rub.
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Rub the 8 pieces lamb forequarter chops all over with half the 60ml extra virgin olive oil, then coat evenly with the wattleseed spice mixture, pressing gently to help it adhere.
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Heat a large grill pan or barbecue to medium-high heat. Cook the lamb chops for 4-5 minutes on the first side until a beautiful crust forms with the wattleseed creating aromatic char marks.
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Flip the chops and cook for another 3-4 minutes for medium doneness (internal temperature of 60°C/140°F). In the last minute, brush with the 2 tbsp Australian honey mixed with remaining 60ml extra virgin olive oil.
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Rest the chops on a warm plate for 5 minutes before serving. This allows the juices to redistribute and the wattleseed flavours to meld beautifully.
Tips
Wattleseed Flavour Profile: Wattleseed has a unique coffee-chocolate-hazelnut flavour that intensifies when heated. If unavailable, substitute with 1 tablespoon ground coffee beans mixed with 1 tablespoon cocoa powder.
Forequarter Chop Choice: These chops are more flavourful and economical than lamb cutlets. Look for chops with good marbling for the juiciest results.
Temperature Guide: Use a meat thermometer for perfect doneness - 54°C (130°F) for medium-rare, 60°C (140°F) for medium, 65°C (150°F) for medium-well.
Resting Importance: Don't skip the resting period - this allows the meat fibres to relax and reabsorb juices, ensuring tender, succulent chops.
Make-Ahead Tip: Chops can be rubbed with the wattleseed mixture up to 4 hours ahead and refrigerated, allowing flavours to penetrate deeper.
Serving Suggestions: Pair with roasted pumpkin, bush potato salad, or simple steamed vegetables. The earthy wattleseed complements both native and European accompaniments beautifully.