Macadamia-Crusted Lamb Chops with Rosemary Garlic Jus

By AislePrompt Editorial · Published 2026-07-06 · Updated 2026-07-06

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 coated in crushed macadamia nuts and served with a savory rosemary garlic jus. This Australian-inspired lamb recipe, ready in about 35 minutes, pairs lamb loin chops, macadamia nuts, finely chopped, fresh rosemary, chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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: 20 min Serves 4 Australian cuisine 420 cal/serving

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Ingredients

8 chops (about 1 lb) lamb loin chops
1/2 cup macadamia nuts, finely chopped
2 tbsp fresh rosemary, chopped
3 garlic cloves, minced
3 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
1 cup beef broth
2 tbsp butter

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Instructions

Step 1: Preheat oven to 400°F. Season 8 lamb loin chops (about 1 lb) with 1 tsp salt and 1/2 tsp black pepper. In a shallow dish, combine 1/2 cup finely chopped macadamia nuts and 2 tbsp chopped fresh rosemary.
Step 2: Brush the lamb chops with 2 tbsp olive oil and press both sides into the macadamia-rosemary mixture to coat evenly.
Step 3: Heat 1 tbsp olive oil in an ovenproof skillet over medium-high heat. Sear the lamb chops for 2 minutes per side until golden brown.
Step 4: Transfer the skillet to the preheated oven and roast the chops for 6-8 minutes for medium-rare. Remove chops and rest on a plate.
Step 5: Place the skillet back on medium heat, add 3 minced garlic cloves and cook for 30 seconds until fragrant. Pour in 1 cup beef broth and simmer for 4-5 minutes until reduced by half.
Step 6: Remove from heat and stir in 2 tbsp butter until melted and the sauce is glossy. Spoon the rosemary garlic jus over the lamb chops before serving.