Macadamia-Crusted Lamb Chops with Bush Tomato Chutney

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Juicy lamb chops coated in crushed macadamia nuts and served alongside a sweet and tangy bush tomato chutney inspired by Australian native ingredients. This Australian-inspired lamb recipe, ready in about 30 minutes, pairs lamb loin chops, 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: 15 min Serves 4 Australian cuisine 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F. Season 8 lamb loin chops with 1 tsp salt and 1 tsp black pepper. Spread 3 tbsp olive oil on a plate and 1 cup crushed macadamia nuts on another.
  2. Step 2: Dip each lamb chop first into olive oil, then press into crushed macadamia nuts to coat completely. Place on a baking sheet.
  3. Step 3: Roast lamb chops in the oven for 12-15 minutes for medium doneness, flipping halfway through. Remove and rest.
  4. Step 4: Meanwhile, in a small saucepan over medium heat, combine 1/2 cup chopped dried bush tomatoes, 2 tbsp brown sugar, 1/4 cup apple cider vinegar, 1/2 tsp red chili flakes, and 2 cloves minced garlic.
  5. Step 5: Simmer chutney mixture for 10 minutes until thickened and syrupy, stirring occasionally. Remove from heat and stir in 2 tbsp chopped fresh coriander.
  6. Step 6: Serve lamb chops hot with a generous spoonful of bush tomato chutney on the side.

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