To be properly Frenched the bones should be totally cleaned of meat, fat, and connective tissue right to the eye. These are not.

That certainly wouldn't affect the taste of the meat; except that we taste with our eyes first.

Ok, Thanks KYH I didnt realize But you are right, we do taste with our eyes first.

good manu To be properly Frenched the bones should be totally cleaned of meat, fat, and connective tissue right to the eye. These are not.

That certainly wouldn't affect the taste of the meat; except that we taste with our eyes first.

Had loin lamb chops last night, using a recipe in the new "Bon Appetit, Y'all," by Virginia Willis.

The loin chops look like miniature T-bone steaks, rather than the adult lollipops you get off the rack. And they tend to be meatier, cuz they're cut thicker. Two loin chops are plenty for me, whereas I can eat four off a rack and go looking for more.

Virginia has an interesting background, reflected in her recipes. She was raised up in the deep south, with that culinary tradition, then went off to France and was trained in classic French cooking.

So the chops we had last night were pecan crusted. Although she uses the traditional three-plate breading method, there are some changes. After dipping in seasoned flour, the chops are dipped in beaten egg whites. Then into ground pecans mixed with thyme. Using just the whites give them a lighter coating. And probably keeps the pecans from burning.

After breading the chops, pan fry them in olive oil a few minutes per side, then finish in a 500 degree oven for three or four minutes.

Along with the chops I made minted zucchini paties and fruited bulgur.

I want an invatation to dinner next time ya' all have that menu!!!