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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