Macadamia-Crusted Lamb Chops with Rosemary and Garlic

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Juicy lamb chops coated in a crunchy macadamia nut crust, infused with fragrant rosemary and garlic for a rich Australian-inspired dinner. This australian-inspired lamb ready in about 30 minutes pairs chops, about 200 g each lamb loin chops, finely chopped macadamia nuts, finely chopped fresh rosemary 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.

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). In a shallow dish, mix 1 cup finely chopped macadamia nuts, 2 tbsp chopped fresh rosemary, 4 minced garlic cloves, 1 1/2 tsp salt, and 1 tsp black pepper.
  2. Step 2: Brush 8 lamb loin chops (200 g each) with 3 tbsp olive oil, then press each chop firmly into the macadamia mixture to coat both sides evenly.
  3. Step 3: Heat a large ovenproof skillet over medium-high heat and sear the lamb chops for 2 minutes on each side until the nut crust is golden brown.
  4. Step 4: Transfer the skillet to the preheated oven and roast the chops for 6-8 minutes for medium-rare doneness, or longer if desired.
  5. Step 5: Remove from oven and rest the lamb chops for 5 minutes before serving to retain juices.

Frequently asked questions

How long does Macadamia-Crusted Lamb Chops with Rosemary and Garlic 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 Rosemary and Garlic?

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 Rosemary and Garlic?

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 Rosemary and Garlic 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 Rosemary and Garlic?

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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