PECAN LAMB LOIN CHOPS

Makes 4 servings

Lamb is produced from animals less than a year old. There’s no real need to buy “spring lamb.” In earlier times this indicated a lamb born in February or March, fed on milk in the spring, and butchered in the fall. These lambs were young, tender, and highly sought after. Now that term has little meaning other than as a marketing tool.

Loin lamb chops are cut from the loin and look more like a miniature T-bone steak with a bit on the loin and tenderloin on either side. The meat is earthy, rich, and faintly sweet. The light, crispy coating of fragrant rosemary and toasted pecans is an excellent complement.

1 cup pecan halves

2 sprigs fresh rosemary

Coarse salt and freshly ground black pepper

2 large egg whites, lightly beaten

½ cup all-purpose flour

8 (6-ounce) lamb loin chops, about 1½ inches thick

2 plus 2 tablespoons vegetable oil

• In the bowl of a food processor fitted with a blade attachment, process the pecans and rosemary 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 the salt and pepper. Dredge the lamb chops in the flour mixture to coat, shaking off the excess flour. Dip the flour-coated chops in the egg whites and finally into the ground pecans, coating all sides.

• Heat 2 tablespoons oil in a large, nonstick sauté pan over medium-high heat. Add the chops, in batches if necessary, and cook until brown on both sides, 4 to 5 minutes per side for rare. (Add the remaining 2 tablespoons oil for the second batch.) Serve immediately.

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