Macadamia-Crusted Lamb Chops with Pepperberry Glaze

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

Lamb chops crusted in crunchy macadamia nuts and topped with a sweet and spicy Australian pepperberry glaze for a bold flavor combination. This australian-inspired lamb ready in about 30 minutes pairs finely chopped macadamia nuts, dijon mustard, black pepperberry powder 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
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Ingredients

Instructions

  1. Step 1: Preheat oven to 400°F (200°C). Season 8 lamb loin chops with 1 tsp salt and 1 tbsp chopped fresh rosemary.
  2. Step 2: Spread 3 tbsp Dijon mustard evenly over one side of each lamb chop.
  3. Step 3: Press 1 cup finely chopped macadamia nuts onto the mustard-covered side of each chop to form a crust.
  4. Step 4: Heat 3 tbsp olive oil in a large ovenproof skillet over medium-high heat. Sear the lamb chops crust-side down for 2-3 minutes until golden and crunchy.
  5. Step 5: Flip the chops and transfer the skillet to the oven. Roast for 6-8 minutes for medium-rare.
  6. Step 6: While the lamb roasts, combine 2 tbsp honey and 1 tsp black pepperberry powder in a small saucepan. Warm over low heat, stirring until glossy.
  7. Step 7: Remove lamb from oven and brush the pepperberry glaze over the macadamia crusts before serving.

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Frequently asked questions

How long does Macadamia-Crusted Lamb Chops with Pepperberry Glaze take to make?

Total time is about 30 minutes (15 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Macadamia-Crusted Lamb Chops with Pepperberry Glaze?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep finely chopped macadamia nuts from drying out.

Can I substitute ingredients in Macadamia-Crusted Lamb Chops with Pepperberry Glaze?

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 Pepperberry Glaze 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 Pepperberry Glaze?

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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