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It must be love! Steal this chef’s lamb recipe

In this special weekly feature, “Today” food editor Phil Lempert brings you recipes “stolen” (with permission) from notable restaurants across America. See how much money you can save — and fun you can have — by cooking these dishes at home!

THIS WEEK: Macadamia Nut-Crusted Australian

Lamb Chops With Bordelaise Sauce, from The Sunburnt Cow in New York City

With Valentine’s Day just around the corner, today we start a series of recipes to help you plan the perfect dinner for your sweetheart.

We begin with a "down under" dish from the Australian-themed Sunburnt Cow in New York City, a year-old, loungey restaurant known for its witty and tasty cuisine. Macadamia Nut-Crusted Australian Lamb Chops is part of a special Valentine's menu.

About the chef:

Heathe St. Clair born on the North Shore of Sydney to an English mother and an Australian father, which he describes as an ill-fated combination that almost prompted him to leave for England. Things improved, however, when his mother married an Australian of Italian decent who opened eateries throughout the Outback (and gave St. Clair his start in the restaurant business).

But the typical Aussie’s wandering heart took hold and St Clair eventually settled in New York City, where he has lived for the past 10 years. In 2003, he opened The Sunburnt Cow, which was named in honor of Bessie, his cow that passed during a 1972 heat wave in Alice Springs.

(PLEASE NOTE: Ingredient prices are estimates and based on national averages. Amounts listed are for one portion. Increase proportionately according to number of portions desired.)

Macadamia Nut-Crusted Australian Lamb Chops With Bordelaise Sauce

($10 on the menu at The Sunburnt Cow. Cook-at-home cost is $5.74.)

( rated)
Get the recipe

Want to find out how you can make your favorite restaurant dish at home? Just e-mail Phil at Phil.Lempert@nbc.com (or use the mail box below) with the name of the restaurant, city and state, and the dish you would like to have re-created. Want to know more about Phil and food? Visit his Web site at www.supermarketguru.com.