Wednesday, June 1, 2011

Pecan-breaded Lamb Chops

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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

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