Macadamia Nut–Coconut Crusted Lamb Chops
Macadamia Nut–Coconut Crusted Lamb Chops are lamb chops coated with chopped macadamia nuts and shredded coconut, then cooked until the crust is golden and the lamb is tender.The macadamias add buttery crunch, while the coconut adds a mild sweetness that contrasts with the lamb’s rich, savory flavor. Seasonings might include garlic, ginger, herbs, or citrus zest.To make them, you typically:Season the lamb chops with salt and pepper.Coat them lightly with Dijon mustard or beaten egg to help the crust stick.Press them into a mixture of finely chopped macadamias and shredded coconut—sometimes with breadcrumbs.Bake, or gently pan-sear and finish in the oven, watching closely because the nuts and coconut can burn.They’re often paired with tropical flavors, such as mango salsa or a lime-based sauce, though the exact recipe varies.
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Ingredients
- 8 rib chops Lamb Chops about 1 inch thick (about 2 pounds total)
- 1 teaspoon Kosher Salt
- ½ teaspoon Freshly Ground Black Pepper
- 1 tablespoon Olive Oil
- ¾ cup Unsalted Macadamia Nuts finely chopped
- ½ cup Unsweetened Shredded Coconut
- ¼ cup Panko Breadcrumbs
- 1 teaspoon Lime Zest Finely Grated
- ½ teaspoon Ground Ginger
- 2 tablespoons Dijon Mustard
- 1 tablespoon Honey
- 1 small Garlic Clove finely minced
- Lime Wedges for serving
Instructions
- Heat the oven: Preheat to 375°F. Line a rimmed baking sheet with parchment paper.
- Prepare the crust: Mix the macadamia nuts, coconut, panko, lime zest, and ginger in a shallow bowl. Keep the nuts finely chopped, but don’t grind them into a paste.
- Make the coating: In a small bowl, stir together the Dijon mustard, honey, and garlic.
- Season and sear the lamb: Pat the chops dry and season with the salt and pepper. Heat the olive oil in a large skillet over medium-high heat. Sear the chops for 1 minute per side, working in batches if needed. Transfer to the prepared baking sheet and let cool just enough to handle.
- Add the crust: Brush the meaty portions of the chops with the mustard mixture, leaving the bones bare. Gently press the nut-coconut mixture onto both sides. Arrange the chops in a single layer and press any remaining crumbs onto the tops.
- Bake: Bake for 8–12 minutes, checking early, until the crust is golden and the lamb reaches 145°F in the thickest part, away from the bone. Timing will vary with chop thickness. If the crust browns too quickly, loosely cover it with foil.
- Rest and serve: Let the chops rest for 5 minutes before serving, allowing 2 chops per person. Serve with lime wedges.
Disclaimer
Some parts or all of recipe maybe AI-generated. Recipe pictures are examples of recipe and represent no affiliation with photographer.
Nutrition
Calories: 330kcal (17%)Carbohydrates: 14g (5%)Protein: 4g (8%)Fat: 31g (48%)Saturated Fat: 10g (63%)Polyunsaturated Fat: 1gMonounsaturated Fat: 18gCholesterol: 2mg (1%)Sodium: 699mg (30%)Potassium: 194mg (6%)Fiber: 5g (21%)Sugar: 7g (8%)Vitamin A: 7IUVitamin C: 1mg (1%)Calcium: 40mg (4%)Iron: 2mg (11%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
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