Macadamia-Crusted Lamb Chops with Bush Tomato Chutney
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 ready in about 30 minutes blends chops, about 4 oz each lamb loin chops, crushed macadamia nuts, olive oil into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 450 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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 chops, about 4 oz each lamb loin chops
- 1 cup crushed macadamia nuts
- 3 tbsp olive oil
- 1 tsp salt
- 1 tsp black pepper
- 1/2 cup chopped dried bush tomatoes
- 2 tbsp brown sugar
- 1/4 cup apple cider vinegar
- 1/2 tsp red chili flakes
- 2 cloves minced garlic
- 2 tbsp chopped fresh coriander
Instructions
- 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.
- Step 2: Dip each lamb chop first into olive oil, then press into crushed macadamia nuts to coat completely. Place on a baking sheet.
- Step 3: Roast lamb chops in the oven for 12-15 minutes for medium doneness, flipping halfway through. Remove and rest.
- 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.
- 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.
- Step 6: Serve lamb chops hot with a generous spoonful of bush tomato chutney on the side.
Frequently asked questions
How long does Macadamia-Crusted Lamb Chops with Bush Tomato Chutney take to make?
Total time is about 30 minutes (15 min prep + 15 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Macadamia-Crusted Lamb Chops with Bush Tomato Chutney?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Macadamia-Crusted Lamb Chops with Bush Tomato Chutney?
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 Tomato Chutney 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 Tomato Chutney?
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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