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Ingredients
For 4 Serving(s)
lamb-chops-with-sun-dried-tomato-butter
- 1 clv garlic
- salt
- 1/4 c sun-dried tomatoes
- 1/2 c walnuts
- 1/4 t coriander
- 1/4 t cayenne
- 1 T flat-leaf parsley
- black pepper
- 1/4 c butter
- 1/2 t lemon juice
- 8 lamb chops
Lamb Chops with Sun-Dried Tomato Butter Directions
- 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.