Delicious sun-dried tomato butter makes this easy meal extra-special.
|1 clv||garlic (minced)|
|1⁄4 c||sun-dried tomatoes (oil-packed, drained)|
|1⁄4 t||coriander (ground)|
|1 T||flat-leaf parsley (fresh, chopped)|
|1⁄4 c||butter (unsalted, cut into cubes)|
|1⁄2 t||lemon juice|
Lightly grease the rack of a broiler pan. Set aside.
Mash the garlic with 1/4 teaspoon of salt to form a paste. In the bowl of a food processor, combine the garlic paste with the sun-dried tomatoes, walnuts, coriander, cayenne, parsley, and 1/8 teaspoon of black pepper. Pulse until finely chopped. Add the butter and lemon juice, and pulse until combined into a spread. Preheat the broiler.
Pat the lamb chops dry with a paper towel, then season with a total of 1/2 teaspoon salt and 1/4 teaspoon black pepper. Arrange on the prepared broiler pan, and broil 4-5 inches from heat, turning once, 6-7 minutes for medium-rare chops. Remove from broiler, spread with the tomato butter, and serve.