Macadamia-Crusted Lamb Chops with Mint-Pepperberry Chutney

By AislePrompt Editorial · Published 2026-06-14 · Updated 2026-06-14

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 developed and reviewed.

Juicy lamb chops encrusted with crushed macadamia nuts, served alongside a fresh mint and native pepperberry chutney for a vibrant finish. This Australian-inspired lamb recipe, ready in about 30 minutes, pairs lamb loin chops, salt, black pepper 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: 20 min Cook: 10 min Serves 4 Australian cuisine 450 cal/serving

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Ingredients

8 chops (about 1 inch thick) lamb loin chops
1 tsp salt
1/2 tsp black pepper
1 cup macadamia nuts, finely chopped
2 tbsp olive oil
1/2 cup fresh mint leaves, chopped
1/4 cup red onion, finely diced
1 tsp Tasmanian pepperberry, ground
2 tbsp white vinegar
1 tbsp honey
2 tbsp water

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Instructions

Step 1: Season 8 lamb loin chops with 1 tsp salt and 1/2 tsp black pepper on both sides.
Step 2: Press each chop into 1 cup finely chopped macadamia nuts to form a nut crust, ensuring even coverage.
Step 3: Heat 2 tbsp olive oil in a large skillet over medium-high heat until hot but not smoking.
Step 4: Add the lamb chops and sear for 4 minutes on each side for medium-rare, or adjust time to desired doneness. Remove chops and let rest.
Step 5: Meanwhile, prepare the chutney by combining 1/2 cup chopped fresh mint leaves, 1/4 cup finely diced red onion, 1 tsp ground Tasmanian pepperberry, 2 tbsp white vinegar, 1 tbsp honey, and 2 tbsp water in a small bowl.
Step 6: Stir the chutney ingredients well and let sit for 10 minutes to meld flavors.
Step 7: Serve the macadamia-crusted lamb chops hot with a spoonful of mint-pepperberry chutney on the side.