09/04/2008 National Macadamia Nut Day Macadamia Nut-Crusted Australian Lamb Chops With Bordelaise Sauce
Source of Recipe
Marla
Recipe Introduction
Macadamia nuts are native to Australia. They are named for John Macadam, a Scottish born physician and chemist who promoted the nuts cultivation in Australia.
The Macadamia Nut is one of Australia's few contributions to the world's food plants, and this rich, buttery nut is considered by many to be the most delicious of all nuts.
The Macadamia was introduced into Hawaii around 1881 and used as an ornamental. The first commercial orchards of macadamias in Hawaii were not planted until 1921.
Most of the world's macadamia nuts are grown on the island of Hawaii.
Today Macadamias are cultivated in many areas, including Indonesia, Central America, South Africa, the West Indies, Mediterranean countries and California.
Macadamia nuts are harvested by hand after they fall to the ground. Their oil content can be as high as 80%.
source is foodreference.com
List of Ingredients
09/04/2008 National Macadamia Nut Day Macadamia Nut-Crusted Australian Lamb Chops With Bordelaise Sauce
Macadamia Nut-Crusted Australian Lamb Chops With Bordelaise Sauce
Bordelaise Sauce
1/4 rack of Australian (or domestic) lamb chops
1/4 cup macadamia nuts
1/4 cup Panko bread crumbs
Salt and pepper
2 tablespoons olive oil
2 tablespoon full-grain Dijon mustard
Fresh-chopped parsley or chives (for garnish)
1 tablespoon butter
1 tablespoon flour
2 teaspoons shallot, finely chopped
2 teaspoons fresh parsley, chopped
1 bay leaf
1/4 teaspoon dried thyme
Salt and fresh ground pepper to taste
1/2 cup beef broth
2 tablespoons dry red wine
Recipe
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 sautι 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 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.
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