Pecan Lamb Chops

1. 1

   Preheat the oven to 500F.

2. 2

   In the bowl of a food processor fitted with the metal blade, process the pecans and thyme until finely chopped.

3. 3

   Spread on a large plate and season with salt and pepper.

4. 4

   Whisk the egg whites in a medium bowl until light and frothy.

5. 5

   Place the flour in a shallow bowl and season generously with salt and pepper.

6. 6

   To prepare the chops, dredge them in the flour mixture to coat, shaking off the excess flour.

7. 7

   Then dip them into the beaten egg white, and finally into the herbed ground pecans, coating all sides.

8. 8

   To cook the chops, in a large, nonstick saute pan, heat 2 tablespoons of the oil over medium-high heat.

9. 9

   Add the chops to the skillet without crowding and cook, in batches, if necessary, on both sides until browned, 1 to 2 minutes per side.

10. 10

    (Be careful not to let the pecans burn.)

11. 11

    Place the browned chops on a baking sheet and bake an additional 2 to 3 minutes for rare, or until the internal temperature registers 120 to 135F on an instant-read thermometer.

12. 12

    Serve immediately.

No additional tips available.