Pecan Lamb Chops

Name: Pecan Lamb Chops
Yield: serves 4 to 6
Ingredients: 1 cup pecan halves; 1 tablespoon chopped fresh thyme; Coarse salt and freshly ground black pepper; 2 large egg whites, lightly beaten; 1/2 cup all-purpose flour; 8 (6-ounce) lamb loin chops, cut 1 1/2 inches thick; 1/4 cup canola oil

By Virginia Willis

December 9, 2011

Image may contain Cutlery Fork and Plant

Photo by Chelsea Kyle

Most members of my family have never been fond of lamb. Dede always called it “sheepy-sheepy” and Mama thinks they look too gentle and sweet to eat. I was inducted into the lamb fan club when testing recipes for Nathalie Dupree. 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.

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