Macadamia-Crusted Lamb Chops with Davidson’s Plum Chutney

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Tender lamb chops crusted with crunchy macadamia nuts paired with a tangy Davidson’s plum chutney for a distinctly Australian flavor experience. This australian-inspired lamb ready in about 30 minutes blends chops (4 oz each) lamb loin chops, finely chopped macadamia nuts, panko breadcrumbs 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.

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

Instructions

  1. Step 1: Preheat oven to 400°F. In a shallow bowl, combine 1 cup finely chopped macadamia nuts and 1/2 cup panko breadcrumbs.
  2. Step 2: Season 8 lamb loin chops (4 oz each) with 1 tsp sea salt, 1/2 tsp black pepper, and rub with 3 minced garlic cloves.
  3. Step 3: Brush each chop with 1 tbsp olive oil, then press both sides firmly into the macadamia-panko mixture to coat evenly.
  4. Step 4: Heat a large ovenproof skillet over medium-high heat and sear the crusted lamb chops for 2 minutes per side until golden brown.
  5. Step 5: Transfer the skillet to the oven and roast for 6-8 minutes for medium-rare doneness.
  6. Step 6: Remove chops from oven and rest for 5 minutes before serving with 1 cup Davidson’s plum chutney spooned on the side.

Equipment for this recipe

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Frequently asked questions

How long does Macadamia-Crusted Lamb Chops with Davidson’s Plum 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 Davidson’s Plum 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 Davidson’s Plum 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 Davidson’s Plum 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 Davidson’s Plum 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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