Macadamia-Crusted Lamb Chops with Wattleseed Peppercorn Sauce

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

Juicy lamb chops crusted with crushed macadamia nuts and served with a rich wattleseed peppercorn cream sauce inspired by Australian bush flavors. This australian-inspired lamb ready in about 40 minutes blends (about 180 g each) lamb chops, macadamia nuts, crushed, all-purpose flour 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 540 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 540 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 375°F (190°C). Season 8 lamb chops with 1 tsp salt. Prepare three shallow dishes: one with 1/2 cup all-purpose flour, one with 2 beaten large eggs, and one with 1 cup crushed macadamia nuts.
  2. Step 2: Dredge each lamb chop first in flour, shaking off excess, then dip into the beaten eggs, and finally press firmly into the crushed macadamia nuts to form an even crust.
  3. Step 3: Heat 2 tbsp olive oil and 3 tbsp butter in a large ovenproof skillet over medium-high heat. Add the crusted lamb chops and sear for 2 minutes per side until golden brown.
  4. Step 4: Transfer the skillet to the oven and roast for 8-10 minutes for medium-rare, or until desired doneness.
  5. Step 5: While the lamb cooks, prepare the sauce: In a small saucepan, combine 1 cup heavy cream, 1 tbsp ground wattleseed, and 1 tsp crushed mixed peppercorns. Simmer over low heat for 5 minutes until the sauce thickens and is fragrant.
  6. Step 6: Remove lamb chops from oven and rest for 5 minutes. Plate the lamb chops and drizzle with the wattleseed peppercorn cream sauce before serving.

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Frequently asked questions

How long does Macadamia-Crusted Lamb Chops with Wattleseed Peppercorn 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 Wattleseed Peppercorn 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 Wattleseed Peppercorn 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 Wattleseed Peppercorn 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 Wattleseed Peppercorn 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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