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6 lamb chops, about ¾-inch thick each
1 egg
1 tablespoon Dijon mustard
½ cup chopped toasted pecans
½ cup panko
1 teaspoon minced fresh garlic
2 tablespoon canola oil
2 tablespoons brandy
In a small bowl, beat egg with mustard. On a flat plate, stir together pecans, panko and garlic. Dip lamb in mustard mixture, then coat with pecan mixture.
Heat oil in a large skillet over medium-high heat. Add lamb chops and cook until golden brown, about 10 minutes per side. Remove from heat and immediately sprinkle brandy around lamb.
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