Lamb Chops with Sun-Dried Tomato Butter

Ingredients

• Lamb rib

  Domestic, separable lean and fat, trimmed to 1/4" fat, choice, raw

  24 oz or 680g

• Garlic

  Raw

  1 clove or 3g

• Salt

  Table

  ¼ tsp or 2g

• Sun-dried tomatoes

  4 tbsp or 14g

• Walnuts

  Nuts, english

  ½ cup, chopped or 59g

• Coriander seed

  Spices

  ¼ tsp or 0.4g

• Cayenne pepper

  Spices, red or cayenne

  ¼ tsp or 0.5g

• Parsley

  Raw

  1 tbsp or 4g

• Pepper

  Spices, black

  ⅛ tsp or 0.3g

• Butter

  Unsalted

  ½ stick or 57g

• Lemon juice

  Raw

  ½ tsp or 3g

• Olive oil

  Salad or cooking

  1 tsp or 5g

• Salt

  Table

  ½ tsp or 3g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

• Lemons

  Raw, with peel

  1 fruit without seeds or 108g

Directions

1. Cut the lamb into equal-sized chops and coarsely chop the parsley.
2. Mince the garlic and mash it into a paste with one-third of the salt. In a food processor, pulse the garlic paste with sun-dried tomatoes, walnuts, coriander, cayenne, parsley, and black pepper until finely chopped. Blend in the butter and lemon juice, and adjust salt to taste if needed.
3. Preheat the broiler and lightly oil the rack of a broiler pan.
4. Pat the lamb chops dry and season with remaining salt and pepper. Broil on the rack of the broiler pan, 4 to 5 inches from the heat, turning once, for a total of 6 to 7 minutes for medium-rare.
5. Spread the tomato butter over the chops before serving.

Similar Foods

• Spaghetti with Sun Dried Tomatoes & Spinach
• Yogurt with Sun-Dried Tomatoes & Basil
• Mixed Greens with Sun-Dried Tomato Dressing
• Chicken Pitas with Sun-Dried Tomato Vinaigrette
• Chicken with Sun-Dried Tomato Cream Sauce
• Chicken Mozzarella Pasta with Sun-Dried Tomatoes