LAMB RIB CHOPS w/ SUN DRIED TOMATO BUTTER

By BobD

Ingredients

• 4 SERVINGS
• 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 lb)
• GARNISH: lemon wedges

Details

Servings 4
Adapted from gourmet.com

Preparation

Step 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.

Preheat broiler. Lightly oil rack of a broiler pan.

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.