Recipe: Lamb chops with macadamia crust

Firstly I have to tip my hat to Anthony from spiceblog for inspiring me to make this. He cooked a delicious-looking rack of lamb with the same crust and I was intrigued. So, thanks Anthony. I used lamb forequarter chops, which are far less romantic than rack of lamb, but it was all I had in the freezer so you'll just have to wear it.

Marinate the chops in virgin olive oil, rosemary, apple cidar vinegar and lashings of paprika. Press a mixture of breadcrumbs and crushed macadamia nuts on top of the chops and stick them in the oven for oh, say, 25 mins at 220 degrees. Yes I was hungry so slow cooking would have to wait for another night. I chucked in some cherry tomatoes to roast with the chops to add a bit of interest, and served it all with a mixed green salad. I also served it with some cos cos, which tasted absolutely bloody awful. Mental note: must not make cos cos with EVOO in future. But the rest of it was yummy and my 2yo, bless his little foodie genes, loved it too.