Macadamia-Crusted Lamb Chops with Davidson’s Plum Sauce

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

Juicy lamb chops coated in a crunchy macadamia nut crust, paired with a tangy and fruity Davidson’s plum sauce for a vibrant twist. This australian-inspired lamb ready in about 25 minutes blends macadamia nuts, finely chopped, panko breadcrumbs, 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.

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

Instructions

  1. Step 1: Season 8 lamb loin chops with 1 tsp salt and 1/2 tsp black pepper on both sides.
  2. Step 2: Mix 1 cup finely chopped macadamia nuts and 1/2 cup panko breadcrumbs in a shallow dish.
  3. Step 3: Dip each lamb chop first into 1 beaten large egg, then press firmly into the macadamia-panko mixture to coat evenly, setting aside on a plate.
  4. Step 4: Heat 3 tbsp olive oil in a large skillet over medium-high heat. Add the coated lamb chops and cook for 3-4 minutes per side until the crust is golden brown and lamb reaches medium-rare (135°F internal temperature).
  5. Step 5: While lamb cooks, combine 1/3 cup Davidson’s plum jam, 1 tbsp red wine vinegar, and 2 tbsp water in a small saucepan. Heat over low heat, stirring until sauce thickens slightly, about 3 minutes.
  6. Step 6: Plate the lamb chops and drizzle with warm Davidson’s plum sauce. Serve with roasted vegetables or mashed potatoes.

Equipment for this recipe

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Frequently asked questions

How long does Macadamia-Crusted Lamb Chops with Davidson’s Plum Sauce take to make?

Total time is about 25 minutes (15 min prep + 10 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 Sauce?

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 Sauce?

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 Sauce 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 Sauce?

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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