Lamb Chops with Sun-Dried Tomato Butter

Ingredients

• Lemons

  Raw, without peel

  1 fruit, small or 58g

• Parsley

  Raw

  1 tbsp or 4g

• Coriander seed

  Spices

  ¼ tsp or 0.4g

• Butter

  Unsalted

  ½ stick or 57g

• Garlic

  Raw

  1 clove or 3g

• Sun-dried tomatoes

  ¼ cup or 14g

• Lemon juice

  Raw

  ½ tsp or 3g

• Lamb rib

  Domestic, separable lean and fat, trimmed to 1/8" fat, choice, raw

  32 oz or 907g

• Cayenne pepper

  Spices, red or cayenne

  ¼ tsp or 0.5g

• Walnuts

  Nuts, english

  ½ cup, chopped or 59g

Directions

1. Cut the lamb into 8 equal-sized chops and coarsely chop the parsley.
2. Mince the garlic and mash it into a paste with 1/4 teaspoon of salt. In a food processor, pulse the garlic paste with sun-dried tomatoes, walnuts, coriander, cayenne, parsley, and 1/8 teaspoon black pepper until finely chopped. Blend in the butter and lemon juice, then season with salt.
3. Preheat the broiler and lightly oil the rack of a broiler pan.
4. Pat the lamb chops dry and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Broil on the rack of the broiler pan, 4 to 5 inches from the heat, turning once, for a total of 6 to 7 minutes for medium-rare. Spread the tomato butter over the chops before serving.

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