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1 - egg white
1 - tbsp. Dijon-style mustard
1/2 - cup finely chopped pecans
1/2 - cup soft bread crumbs (about 1 1/3 slices bread)
1 - clove garlic, finely chopped
6 - lamb loin or shoulder chops, about 1 3/4 inch thick
2 - tbsp. veg. oil
2 - tbsp. brandy
- Beat egg white slightly in small bowl; stir in mustard. Mix pecans, bread crumbs and garlic. Dip lamb chops into mustard mixtures; coat with pecan mixture.
- Heat oil in 10 inch skillet until hot. Cook lamb in oil over low heat until deep golden brown, about 10 minutes on each side. Remove from heat ; immediately sprinkle brandy around lamb in skillet.
Good for 6 servings.
Book: Betty Crocker's Southwest Cooking