Macadamia Nut-Crusted Lamb Chops With Bordelaise Sauce

A recipe from Heathe St. Clair.

• Ready In: 15 hrs 20 mins
• Serves: 2

Ingredients

• 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

Directions

1. 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.
2. 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.
3. 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.
4. Place chops on a bed of couscous. Spoon Bordelaise Sauce over chops and garnish with fresh chopped parsley or chives.
5. 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.
6. Now go get schammered on the remaining bottle of red wine.