2000s Recipes + Menus
Lamb Chops with Sun-Dried Tomato Butter
Serves4
- Active Time:15 min
- Start to Finish:25 min
February 2008
We found ourselves craving this sun-dried tomato butter, not just spreading it on lamb chops but also tossing it with orzo and smearing it onto slices of toast.
- 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)
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Garnish:
lemon wedges
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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.
- Keywords
- ruth cousineau,
- middle east,
- africa,
- quick kitchen,
- ten-minute mains
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