Macadamia nuts should be lightly toasted and chopped coarsely, then mixed with the bread crumbs, and set aside. (Panko bread crumbs are used in Japanese cooking and are available at many Asian food markets.)
Season the chops with salt and pepper.
Heat oil in a sauté pan over high heat, then sear the chops in batches, on each side until just brown. 'Do not cook' chops just seal in the juices.
Remove chops from pan and when cool enough to handle, lightly coat with some grainy mustard.
Crumb the chops with the bread crumb and macadamia mixture. Place chops on a rack, on a baking tray, and put into oven until coating is toasted to a golden brown.
They should take approximately 6 minutes. Lamb chops ideally should be cooked until medium rare.
For well-done chops, decrease oven temperature and continue to cook for 5 to 6 minutes more.