Best Macadamia Nut Crusted Lamb Chops With Bordelaise Sauce Recipes

Macadamia Nut-Crusted Lamb Chops With Bordelaise Sauce image

Provided by gailanng

Categories Lamb/Sheep

Time 15h20m

Yield 2 serving(s)

Number Of Ingredients 17

1/4 rack lamb chop
1/4 cup macadamia nuts, lightly toasted and coarsely chopped
1/4 cup panko breadcrumbs
salt and pepper
2 tablespoons olive oil
2 tablespoons full-grain Dijon mustard
fresh-chopped parsley (for garnish) or chives (for garnish)
1 tablespoon butter
1 tablespoon flour
2 teaspoons shallots, finely chopped
2 teaspoons fresh parsley, chopped
1 bay leaf
1/4 teaspoon dried thyme
salt & fresh ground pepper
1/2 cup beef broth
2 tablespoons dry red wine
couscous, prepared

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

Macadamia Nut Crust image

Provided by Alton Brown

Categories dessert

Time 35m

Yield 1 (9 to 10-inch) pie or cheesecake crust

Number Of Ingredients 6

5 ounces (approximately 1 1/4 cups) roasted macadamia nuts, ground
1/2 cup panko (Japanese-style bread crumbs)
1/4 cup sugar
2 tablespoons all-purpose flour
1/4 teaspoon salt
3 tablespoons butter, melted

Steps:

In a medium mixing bowl, combine the nuts, panko, sugar, flour, and salt. Add the melted butter and stir to combine.
Press the mixture into the bottom of a 9 or 10-inch cake, pie, or springform pan as a crust for a cheesecake or cream pie. Bake according to instructions for cheesecake or pie. If baking for a precooked pie filling, preheat the oven to 375 degrees F. Place on the center rack of the oven and bake for 20 to 25 minutes.

Macadamia Nut Crusted Mahi Mahi image

Provided by Alton Brown

Categories main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 8

5 ounces (about 1 1/4 cups) coarsely ground, roasted macadamia nuts
1/2 cup panko (Japanese-style bread crumbs)
2 tablespoons all-purpose flour
1/4 cup butter, melted
Vegetable oil, for brushing foil
4 (6 to 8-ounce) mahi mahi fillets
Kosher salt and pepper
2 tablespoons coconut milk

Steps:

Preheat oven to 425 degrees F. In a medium bowl, stir together the nuts, panko, flour, and butter. Set aside.
Place a piece of aluminum foil on a baking sheet and brush it liberally with vegetable oil. Place the mahi mahi on the foil and sprinkle each fillet with salt and pepper on both sides. Bake for 5 minutes. Remove from the oven and brush each fillet with the coconut milk. Divide the nut mixture among the tops of the 4 fillets, patting the mixture to spread and adhere to the fillets. Return to the oven and bake for 5 to 10 minutes, or until the crust is golden brown.
Remove from the oven and allow to stand 10 minutes before serving.