Bush-Spiced Lamb Chops with Wattleseed and Macadamia Crust

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Juicy lamb chops crusted with crushed wattleseed and roasted macadamias, pan-seared to lock in flavor and served with a native herb salad. This australian-inspired lamb ready in about 25 minutes pairs toasted and ground wattleseed, chopped roasted macadamia nuts, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 10 min Serves 4 Australian cuisine 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a shallow dish, combine 2 tbsp toasted ground wattleseed and 1/3 cup chopped roasted macadamia nuts. Season 8 lamb loin chops evenly with 1 tsp salt and 1/2 tsp black pepper, then press each chop firmly into the wattleseed-macadamia mixture to coat.
  2. Step 2: Heat 3 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add the crusted lamb chops and sear for 3-4 minutes per side for medium-rare, or longer to desired doneness, until a golden crust forms and the lamb feels springy.
  3. Step 3: Remove lamb chops from pan and let rest for 5 minutes.
  4. Step 4: Meanwhile, toss 1 cup chopped native herbs with 1 tbsp lemon juice and 1 tsp honey to create a bright, slightly sweet salad.
  5. Step 5: Serve the lamb chops alongside the herb salad, spooning any pan juices over the meat.

Frequently asked questions

How long does Bush-Spiced Lamb Chops with Wattleseed and Macadamia Crust take to make?

Total time is about 25 minutes (15 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Bush-Spiced Lamb Chops with Wattleseed and Macadamia Crust?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep toasted and ground wattleseed from drying out.

Can I substitute ingredients in Bush-Spiced Lamb Chops with Wattleseed and Macadamia Crust?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Bush-Spiced Lamb Chops with Wattleseed and Macadamia Crust for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Bush-Spiced Lamb Chops with Wattleseed and Macadamia Crust?

Australian lamb like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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