Macadamia-Crusted Lamb Chops with Mint and Bush Tomato Chutney

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Pan-fried lamb chops coated in crunchy macadamia nuts, complemented by a sweet and tangy bush tomato chutney and fresh mint. This australian-inspired lamb ready in about 27 minutes blends (about 1 lb) lamb loin chops, macadamia nuts, finely chopped, ground black pepper 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: 12 min Serves 4 Australian cuisine 450 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. Step 1: Season 8 lamb loin chops with 1 tsp sea salt and 1 tsp ground black pepper on both sides.
  2. Step 2: Spread 1 cup finely chopped macadamia nuts on a plate. Press each lamb chop firmly into the nuts to coat both sides evenly.
  3. Step 3: Heat 3 tbsp olive oil in a large skillet over medium-high heat. Add 1 minced garlic clove and sauté for 30 seconds until fragrant.
  4. Step 4: Place the macadamia-crusted lamb chops in the skillet and cook for 3-4 minutes per side for medium-rare, or longer for desired doneness, until the crust is golden and the lamb is juicy.
  5. Step 5: Remove from heat and let rest for 5 minutes.
  6. Step 6: Serve lamb chops topped with 1/2 cup bush tomato chutney and sprinkled with 2 tbsp chopped fresh mint leaves.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Frequently asked questions

How long does Macadamia-Crusted Lamb Chops with Mint and Bush Tomato Chutney take to make?

Total time is about 27 minutes (15 min prep + 12 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 Mint and 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 Mint and 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 Mint and 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 Mint and 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.

Related recipes