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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Australasian >> Australian >> Australian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
lamb chop	1/4			-	-	-	-
macadamia nut	1/4	cup	toasted chopped	240.53	4.6297	2.6499	25.383000000000003
panko breadcrumb	1/4	cup		-	-	-	-
salt pepper				-	-	-	-
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
dijon mustard	2	tablespoons		-	-	-	-
parsley			fresh-chopped	0.9	0.1582	0.0743	0.0198
butter	1	tablespoon		85.5	3.9285	2.6715	7.2
flour	1	tablespoon		36.1425	7.9128	0.5876	0.1402
shallot	2	teaspoons	chopped	4.8	1.12	0.1667	0.0067
parsley	2	teaspoons	chopped	0.9	0.1582	0.0743	0.0198
bay leaf	1			-	-	-	-
thyme	1/4	teaspoon	dried	0.20199999999999999	0.0489	0.0111	0.0034
salt pepper			ground	-	-	-	-
beef broth	1/2	cup		8.4	0.048	1.368	0.264
red wine	2	tablespoons		-	-	-	-
couscous				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.