Macadamia Nut Crusted Australian Lamb Chops Recipe

How to make it

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• Heat oven to 450 degrees.
• Macadamia nuts should be lightly toasted and chopped coarsely before mixing the bread crumbs, and then set aside.
• Panko bread crumbs are used in Japanese cooking and are available at many Asian food markets.
• Trim the meat completely away from the end of the rib, so that part of the bone is exposed.
• This process is called "frenching" the chop and is already done on those chops that are ordered from specialty companies.
• Next, cut the ribs apart from each other to make individual chops.
• Season the chops with salt and pepper.
• Heat oil in a medium sauté pan over high heat, then sear the chops on each side until brown.
• Do not cook chops past rare.
• Remove chops from pan and lightly coat with the grainy mustard.
• Next, dust the chops with the breadcrumb and macadamia mixture.
• Place chops on a rack on a baking tray and put into oven until coating is toasted to a golden brown. T
• hey should take approximately 6 minutes.
• Lamb chops should be cooked until medium rare.
• For well-done chops, decrease oven temperature and continue to cook for 5-6 minutes more.
• Spoon Bordelaise Sauce over the chops and garnish with fresh parsley or chives.
• Bordelaise sauce is a brown sauce made with red wine, shalots, butter,mushrooms etc.