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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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