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

Mild Curry Rice and Lamb Barbecue

Ingredients:

Marinade

300   -   ml. natural yogurt
1       -   tbsp. olive oil
2       -   tbsp. Berri Lemon Squeeze
2       -   cloves garlic, crushed
Freshly ground pepper
1/8    -   tsp. nutmeg
600   -  grams lean lamb, cubed
3       -   rosemary sprigs
1 x 500 grams Mild Curry rice 

Procedure:

• Prepare marinade combine all ingredients except rosemary and stir into cubed lamb. Stand 5 minutes.
•  Thread onto skewers and barbecue or grill for 10-15 minutes or until cooked. Baste with marinade. 
• Garnish with rosemary. 
• Serve with your mild curry rice

Recipe By: Rogan Josh
From: Magazine ( The Australian Women's Weekly-June 1999)