Pecan Lamb Chops

Directions

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.