MACADAMIA NUT-CRUSTED LAMB CHOPS WITH BORDELAISE SAUCE
Make and share this Macadamia Nut-Crusted Lamb Chops With Bordelaise Sauce recipe from Food.com.
Provided by gailanng
Categories Lamb/Sheep
Time 15h20m
Yield 2 serving(s)
Number Of Ingredients 17
Steps:
- 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. Next, cut the ribs apart from each other to make individual chops. Season the chops with salt and pepper.
- Heat oil in a medium saute 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 over chops and garnish with fresh chopped parsley or chives.
- Bordelaise Sauce: Melt 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.
- Now go get schammered on the remaining bottle of red wine.
Nutrition Facts : Calories 425, Fat 36.6, SaturatedFat 9.2, Cholesterol 24.1, Sodium 552.6, Carbohydrate 17, Fiber 2.8, Sugar 1.9, Protein 7
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Yeasin Sarker
sarker.y@gmail.comHighly recommend!
Shahzad Baloch
shahzad.baloch53@aol.comDelicious!
Alimatu Saadia
s_alimatu@gmail.comLamb chops were cooked perfectly and the crust was amazing!
Islamic World pk
i-p@yahoo.comNot worth the effort.
Jonathan Nielsen
n88@aol.comWorst recipe ever!
Brian Faille
faille-brian26@hotmail.comThis recipe was a disaster! The lamb chops were tough and the crust was burnt. The Bordelaise sauce was also very bland. I would not recommend this recipe to anyone.
Lovly Hmxa
h_l56@hotmail.co.ukI tried this recipe and the lamb chops were a bit dry. I think I overcooked them. The Bordelaise sauce was also a bit too sweet for my taste. Overall, I think this recipe needs some adjustments.
Balikis Obafunke
bo@gmail.comThe lamb chops were delicious! The crust was crispy and the meat was cooked perfectly. The Bordelaise sauce was also very good, although I thought it was a little too salty for my taste. Overall, this is a great recipe that I would recommend to anyon
Margaret Musungu
m_margaret@gmail.comI followed the recipe exactly and the lamb chops turned out great! The crust was crispy and the meat was juicy and flavorful. The Bordelaise sauce was also very good, although I thought it was a little too sweet for my taste. Overall, this is a great
Esmeralda Lopez
esmeralda-lopez25@yahoo.comThis recipe is a keeper! The lamb chops were cooked to perfection and the crust was amazing. The Bordelaise sauce was also very good, although I did have to add a little more red wine than the recipe called for. Overall, this is a fantastic dish that
Seamus Morrison
morrison-seamus@aol.comI made this dish for my family and they loved it! The lamb chops were cooked perfectly and the crust was so flavorful. The Bordelaise sauce was also a big hit, and it really complemented the lamb. I will definitely be making this dish again.
Mahi Shaikh
shaikh-mahi@gmail.comThis dish was a hit at my dinner party! The lamb chops were juicy and tender, and the crust was golden brown and crispy. The Bordelaise sauce was also a big hit, and it really brought the whole dish together. I would highly recommend this recipe to a
Bikram Kc
kc68@gmail.comFantastic recipe! The lamb chops were cooked perfectly and the macadamia nut crust added a delicious crunch. The Bordelaise sauce was rich and flavorful, and it paired perfectly with the lamb. I will definitely be making this dish again.