Macadamia Encrusted Lamb Chops

    35 min

    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.

    2 people made this

    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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    Reviews in English (3)


    Nice, delicate flavour. Quite greasy.  -  30 Jan 2016  (Review from Allrecipes AU | NZ)


    This is my favourite way to eat lamb! Juicy, lean & tasty. Best served with creamy mashed potato, steamed asparagus & honeyed carrots.  -  14 Oct 2009  (Review from Allrecipes AU | NZ)


    Used different ingredients. Can substitute home made fresh breadcrumbs if Panko crumbs unavailable!  -  14 Oct 2009  (Review from Allrecipes AU | NZ)