- 1/4 rack australian (or domestic) lamb chops
- 1/4 cup macadamia nuts
- 1/4 cup panko bread crumbs
- 1/4 cup salt and pepper
- 2 tablespoon olive oil
- 2 tablespoon full-grain dijon mustard
- 2 tablespoon parsley or chives
- 1 tablespoon butter
- 1 tablespoon flour
- 2 teaspoon shallot
- 2 teaspoon parsley
- 1 teaspoon bay leaf
- 1/4 teaspoon dried thyme
- 1/4 teaspoon salt and pepper
- 1/2 cup beef broth
- 2 tablespoon dry red wine
If possible, try to obtain Australian lamb chops for this dish.
They are more juicy and succulent than American lamb chops and can be purchased on-line from several companies.
If necessary, local lamb chops can be substituted.
The Australian chops pair well with the sweet toasted macadamia nuts.
Macadamia nuts are available in most supermarkets.
They are indigenous to Australia, but now are heavily farmed in Hawaii.
Heat oven to 450 degrees.
Macadamia nuts should be lightly toasted and chopped coarsely, then mixed with the bread crumbs, and 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 bread crumb and macadamia mixture.
Place chops on a rack, on a baking tray, and put into oven until coating is toasted to a golden brown.
They 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 to 6 minutes more.
Place chops on a bed of couscous.
Spoon Bordelaise Sauce (see recipe below) over chops and garnish with fresh chopped parsley or chives.
Bordelaise SauceMelt butter in a heavy saucepan over low heat.
Next, add flour and stir until smooth.
Continue to stir while cooking for an additional minute.
Stir in shallots and herbs, then gradually add broth and wine.
Stir constantly while cooking over medium-high heat; until thickened.
Remove bay leaf.
Season with salt and pepper.