Pecan Lamb Chops
"Lamb chops are earthy, rich, and faintly sweet. However the fat can be overwhelming and strong, especially when chilled or at room temperature. Remove as much fat as possible before cooking, and serve the chops immediately so they don't have a chance to cool. Adapted from Chef Virginia Willis' cookbook, "Bon Appetit, Y'all"."
Original is 5 servings
Ingredients
Nutritional
- Serving Size: 1 (118.5 g)
- Calories 397.3
- Total Fat - 21.2 g
- Saturated Fat - 3.4 g
- Cholesterol - 36.9 mg
- Sodium - 89.3 mg
- Total Carbohydrate - 38.2 g
- Dietary Fiber - 3.1 g
- Sugars - 7.4 g
- Protein - 15.7 g
- Calcium - 31.3 mg
- Iron - 1.4 mg
- Vitamin C - 0.2 mg
- Thiamin - 0.5 mg
Step by Step Method
Step 1
Preheat the oven to 500º.
Step 2
In the bowl of a food processor fitted with a metal blade, process the pecans and thyme until finely chopped.
Step 3
Spread on a large plate and season with salt and pepper.
Step 4
Whisk the egg whites in a medium bowl until light and frothy.
Step 5
Place the flour in a shallow bowl and season generously with salt & pepper.
Step 6
To prepare the chops, dredge them in the flour mixture to coat, shaking off the excess flour, then dip them into the beaten egg white, and finally into the herbed ground pecans, coating all sides.
Step 7
To cook the chops, in a large nonstick saute pan, heat 2 T of the oil over medium-high heat.
Step 8
Add the chops to the skillet without crowding and cook, in batches, if necessary, on both sides until browned, 1-2 minutes per side. (Be careful not to let the pecans burn)
Step 9
Place the browned chops on a baking sheet and bake an additional 2-3 minutes for rare, or until internal temperature registers 120º-135º.
Step 10
Serve immediately.
Tips
No special items needed.
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