Lamb Chops with Sun-Dried Tomato Butter

Serving size:
 4 Servings


    • 1 clv
    • garlic (minced)
    • salt
    • 1⁄4 c
    • sun-dried tomatoes (oil-packed, drained)
    • 1⁄2 c
    • walnuts
    • 1⁄4 t
    • coriander (ground)
    • 1⁄4 t
    • cayenne
    • 1 T
    • flat-leaf parsley (fresh, chopped)
    • black pepper
    • 1⁄4 c
    • butter (unsalted, cut into cubes)
    • 1⁄2 t
    • lemon juice
    • 8
    • lamb chops
30 minutes
Ready in
30 minutes


Delicious sun-dried tomato butter makes this easy meal extra-special.

Adapted from Gourmet, February 2008.


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.


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