2 egg whites
2 tbsp. Dijon mustard
1/2 c. finely chopped pecans
1/2 c. soft bread crumbs
1 clove garlic, finely chopped
6 lamb loin or shoulder chops
2 tbsp. vegetable oil
2 tbsp. brandy

Beat egg white slightly in small bowl; stir in mustard. Mix pecans, bread crumbs and garlic. Dip lamb chops into mustard mixture, coat with pecan mixture.

Heat oil in skillet. Cook lamb in oil over low heat until deep golden brown 15- 20 minutes on each side. Remove from heat; immediately sprinkle brandy around lamb in skillet. Serves 6.