Macadamia-Crusted Lamb Chops with Bush Honey Glaze
Succulent lamb chops crusted with crunchy macadamia nuts and brushed with a sweet and sticky bush honey glaze. This australian-inspired lamb ready in about 30 minutes pairs about 3 oz each lamb loin chops, finely chopped macadamia nuts, bush honey 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.
Ingredients
- 8 pieces, about 3 oz each lamb loin chops
- 1 cup, finely chopped macadamia nuts
- 3 tbsp bush honey
- 2 tbsp Dijon mustard
- 2 tbsp olive oil
- 1 1/2 tsp salt
- 1 tsp black pepper
- 1 tbsp fresh thyme leaves
Instructions
- Step 1: Preheat oven to 400°F (200°C). Season 8 lamb loin chops with 1 1/2 tsp salt and 1 tsp black pepper. Brush both sides with 2 tbsp olive oil.
- Step 2: Spread 2 tbsp Dijon mustard evenly over one side of each lamb chop. Press 1 cup finely chopped macadamia nuts onto the mustard-coated side to form a crust.
- Step 3: Heat a large ovenproof skillet over medium-high heat. Place lamb chops nut-side down and sear for 3 minutes until golden and fragrant. Flip and sear the other side for 2 minutes.
- Step 4: Transfer skillet to the oven and roast for 6-8 minutes for medium-rare. Remove from oven and brush each chop generously with 3 tbsp bush honey and sprinkle with 1 tbsp fresh thyme leaves.
- Step 5: Rest chops for 5 minutes before serving to allow juices to redistribute and glaze to set.
Frequently asked questions
How long does Macadamia-Crusted Lamb Chops with Bush Honey Glaze take to make?
Total time is about 30 minutes (15 min prep + 15 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 Macadamia-Crusted Lamb Chops with Bush Honey Glaze?
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 finely chopped macadamia nuts from drying out.
Can I substitute ingredients in Macadamia-Crusted Lamb Chops with Bush Honey Glaze?
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 Macadamia-Crusted Lamb Chops with Bush Honey Glaze 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 Macadamia-Crusted Lamb Chops with Bush Honey Glaze?
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.
Related recipes
Macadamia and Wattleseed-Crusted Lamb Chops with Mint Sauce
Slow-Cooked Lamb Shoulder with Finger Lime and Rosemary
Slow-Cooked Lamb Shanks with Macadamia Nut and Rosemary Crust
Slow-Cooked Lamb Shanks with Rosemary and Macadamia Crust
Slow-Roasted Lamb Shoulder with Mint and Garlic
Saltbush and Lemon Myrtle Roasted Lamb Chops
Equipment for this recipe
Top-rated tools to make this recipe successfully.
