Lamb Chops with Sun-Dried Tomato Butter Recipe

Lamb Chops with Sun-Dried Tomato Butter Recipe

  • 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
  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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