Lamb Chops with Sun-Dried Tomato Butter |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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We found ourselves craving this sun-dried tomato butter, not just spreading it on lamb chops but also tossing it with orzo and smearing it onto slices of toast. Ingredients:
1 garlic clove |
1/4 cup chopped sun-dried tomatoes packed in oil, drained |
1/2 cup walnuts |
1/4 teaspoon ground coriander |
1/4 teaspoon cayenne |
1 tablespoon chopped flat-leaf parsley |
1/2 stick unsalted butter |
1/2 teaspoon fresh lemon juice |
8 rib lamb chops (3/4 inch thick; 2 pounds) |
garnish: lemon wedges |
Directions:
1. Mince and mash garlic to a paste with 1/4 teaspoon salt. Transfer paste to a food processor and pulse with sun-dried tomatoes, walnuts, coriander, cayenne, parsley, and 1/8 teaspoon black pepper until finely chopped. Blend in butter and lemon juice, then season with salt.
2. Preheat broiler. Lightly oil rack of a broiler pan.
3. Pat lamb chops dry and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper (total), then broil on rack of broiler pan 4 to 5 inches from heat, turning once, 6 to 7 minutes total for medium-rare. Spread tomato butter over chops.
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