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)
-
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.
