Macadamia Crusted Lamb Chops

    50 minutes

    A fabulous showcase of top quality Aussie produce. Sure to impress overseas guests and family alike!

    Victoria, Australia
    7 people made this

    Serves: 6 

    • 18 frenched lamb chops
    • 1 cup macadamia nuts
    • 4-6 cups cup Panko bread crumbs
    • Olive oil
    • 4 tablespoons full-grain Dijon mustard
    • Fresh-chopped parsley or mint (for garnish)

    Preparation:40min  ›  Cook:10min  ›  Ready in:50min 

    1. 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.)
    2. Season the chops with salt and pepper.
    3. 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.
    4. Remove chops from pan and when cool enough to handle, lightly coat with some grainy mustard.
    5. 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.
    6. They should take approximately 6 minutes. Lamb chops ideally should be cooked until medium rare.
    7. For well-done chops, decrease oven temperature and continue to cook for 5 to 6 minutes more.

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    Reviews in English (3)


    Nice, delicate flavour. Quite greasy.  -  30 Jan 2016


    This is my favourite way to eat lamb! Juicy, lean & tasty. Best served with creamy mashed potato, steamed asparagus & honeyed carrots.  -  14 Oct 2009


    Used different ingredients. Can substitute home made fresh breadcrumbs if Panko crumbs unavailable!  -  14 Oct 2009