Pecan-breaded Lamb Chops

image courtesy of ifood.tv

 

Ingredients:

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

Procedure:

•  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