Lamb Chops with Sun-Dried Tomato Butter
4 Servings
Prep time
30 mins
Entrée | Meat
Food Allergies
Gluten-free | Wheat-free | Celiac | Corn-free | Egg-free | Soy-free

Adapted from Gourmet, February 2008.


1 clvgarlic (minced)
1⁄4 csun-dried tomatoes (oil-packed, drained)
1⁄2 cwalnuts
1⁄4 tcoriander (ground)
1⁄4 tcayenne
1 Tflat-leaf parsley (fresh, chopped)
  black pepper
1⁄4 cbutter (unsalted, cut into cubes)
1⁄2 tlemon juice
8 lamb chops


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.

Adapted from Gourmet, February 2008.