Macadamia-Crusted Lamb Chops with Davidson’s Plum Chutney

By AislePrompt Editorial · Published 2026-06-05 · Updated 2026-06-05

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 drafted and published.

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 recipe, ready in about 30 minutes, pairs lamb loin chops, macadamia nuts, panko breadcrumbs 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

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

8 chops (4 oz each) lamb loin chops
1 cup, finely chopped macadamia nuts
1/2 cup panko breadcrumbs
3 tbsp olive oil
1 tsp sea salt
1/2 tsp black pepper
1 cup (store-bought or homemade) Davidson’s plum chutney
3 cloves, minced garlic cloves

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

Step 1: Preheat oven to 400°F. In a shallow bowl, combine 1 cup finely chopped macadamia nuts and 1/2 cup panko breadcrumbs.
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.
Step 3: Brush each chop with 1 tbsp olive oil, then press both sides firmly into the macadamia-panko mixture to coat evenly.
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.
Step 5: Transfer the skillet to the oven and roast for 6-8 minutes for medium-rare doneness.
Step 6: Remove chops from oven and rest for 5 minutes before serving with 1 cup Davidson’s plum chutney spooned on the side.