Pecan Lamb Chops

Pecan Lamb Chops Makes 4 1 large egg white 1 Tbsp. Dijon mustard 1/3 c. finely chopped pecans 1/4 c. fine dry bread crumbs 1 small clove garlic, crushed 2 Tbsp. salad oil 4 (4 ounces each) loin lamb chops, 1 inch thick and trimmed In shallow bowl, with fork, lightly beat egg white. Add mustard; beat until bended. Set aside. On a sheet of waxed paper, combine pecans, bread crumbs and garlic; set mixture aside. In large skillet, heat oil over medium-low heat. Dip each lamb chop in egg white m ixture to coat boat sides; drain off excess. Dip in pecan mixture to coat both sides; shake off excess. Place in skillet. Cook until well browned and of desired degree of doneness, about 7 minutes on each side. Serve with rice and sugar snap peas, if desired.

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