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.

　　

Ingredients

serves 4 to 6

　　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

　　

Step 1

Preheat the oven to 500°F. In the bowl of a food processor fitted with the metal blade, process the pecans and thyme until finely chopped. Spread on a large plate and season with salt and pepper. Whisk the egg whites in a medium bowl until light and frothy. Place the flour in a shallow bowl and season generously with salt and pepper.

　　

Step 2

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 3

To cook the chops, in a large, nonstick saute pan, heat 2 tablespoons of the oil over medium-high heat. 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. (Be careful not to let the pecans burn.)

　　

Step 4

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 135°F on an instant-read thermometer. Serve immediately.

　　From Bon Appétit, Y’all: Recipes and Stories From Three Generations of Southern Cooking, © 2008 by Virginia Willis. Reprinted by permission of Ten Speed Press. Buy the full book from Amazon or Abe Books.