Macadamia Encrusted Lamb Chops

Macadamia Encrusted Lamb Chops


2 people made this

About this recipe: A simple, yet delicious way to prepare lamb chops. They are pan-seared, brushed with Dijon mustard, then coated in a macadamia crumb and baked.


Serves: 6 

  • 18 Frenched lamb chops
  • 135g macadamia nuts, lightly toasted and coarsely chopped
  • 400-600g Japanese-style breadcrumbs
  • olive oil
  • 4 tablespoons whole grain Dijon mustard
  • chopped fresh parsley or mint, for garnish

Prep:20min  ›  Cook:15min  ›  Ready in:35min 

  1. Preheat oven to 230 C / Gas 8.
  2. Combine macadamia nuts with breadcrums. Set aside.
  3. Season lamb chops with salt and pepper.
  4. Heat oil in a frying pan over high heat. Sear chops in batches until brown on both sides, about 1-2 minutes per side. (Do not cook chops, but seal in juices). Set aside until cool enough to handle.
  5. Coat lamb chops with mustard. Dredge in breadcrumb/macadamia nuts and place onto a rack on a baking tray.
  6. Bake for about 6-8 minutes or until the coating is golden brown. Lamb should ideally be still pink inside. For well-done chops, decrease oven temperature and continue to cook for 5-6 minutes more.


Japanese breadcrumbs are also known as panko. You can purchase them in Chinese/Oriental speciality shops. Alternatively, you can use ordinary breadcrumbs.

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