LAMB CHOPS WITH SUN-DRIED TOMATO BUTTER

SERVES4

• ACTIVE TIME:15 MIN
• START TO FINISH:25 MIN

• 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)

• GARNISH:

  lemon wedges

• 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.