Macadamia-Crusted Lamb Chops with Pepperberry Sauce

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

Juicy lamb chops coated in a crunchy macadamia nut crust and served with a tangy native pepperberry sauce that complements the rich meat. This australian-inspired lamb ready in about 40 minutes blends (about 1 lb) lamb chops, macadamia nuts, finely chopped, panko breadcrumbs 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 420 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: 20 min Cook: 20 min Serves 4 Australian cuisine 420 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 400°F. In a shallow bowl, combine 1/2 cup finely chopped macadamia nuts, 1/4 cup panko breadcrumbs, and 1 tbsp chopped fresh rosemary.
  2. Step 2: Season 8 lamb chops with 1 tsp salt and 1/2 tsp black pepper. Brush each chop with 2 tbsp olive oil, then press both sides into the macadamia mixture to coat evenly.
  3. Step 3: Heat 1 tbsp olive oil in an ovenproof skillet over medium-high heat. Sear the lamb chops for 2 minutes on each side until the crust is golden brown.
  4. Step 4: Transfer the skillet to the preheated oven and roast the chops for 6-8 minutes for medium doneness.
  5. Step 5: While lamb cooks, make the pepperberry sauce: In a small saucepan over medium heat, sauté 1 minced garlic clove in 1 tbsp olive oil for 30 seconds until fragrant. Add 1 tsp crushed native pepperberries, 2 tbsp red wine vinegar, 1 tbsp honey, and 1/2 cup beef broth. Simmer for 8-10 minutes until reduced and slightly thickened.
  6. Step 6: Remove lamb chops from oven, let rest for 5 minutes, then serve drizzled with the warm pepperberry sauce.

Equipment for this recipe

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Frequently asked questions

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

Total time is about 40 minutes (20 min prep + 20 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 Pepperberry 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 Pepperberry 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 Pepperberry 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 Pepperberry 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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