Makes 4 servings
Prep Time: 15 minutes
Cooking Time: 20 minutes
1 cup pecan halves
1/2 cup flour
1/2 teaspoon salt
1/4 teaspoon black pepper
8 lamb loin chops
2 large eggs, well beaten
2 teaspoons vegetable oil
1. Heat oven to 375F. In a food processor, process pecans until
finely chopped; spread on a large plate. In a wide bowl, combine
flour, salt and pepper. Dredge each lamb chop in flour mixture to
coat lightly, then dip in egg and finally into the pecans,
coating all sides.
2. Heat oil in a large (preferably non-stick) skillet over
medium-high heat. Add the lamb, in batches, and cook, turning,
just to brown all sides. Transfer to a shallow baking pan and
roast for 7 minutes. Turn lamb chops over and roast another 5 to
7 minutes to cook to medium.
Nutrition information per serving: Calories: 643; Protein: 38g;
Carbohydrate: 10g; Fiber: 2g; Total Fat: 42g; Saturated Fat: 12g;
Cholesterol: 234mg; Sodium: 396mg.
