Lamb Chops with Sun-Dried Tomato Butter

Ingredients

• Lemons

  Raw, without peel

  ¼ fruit, small or 15g

• Parsley

  Raw

  ¼ tbsp or 0.9g

• Coriander seed

  Spices

  ¹⁄₁₆ tsp or 0.1g

• Butter

  Unsalted

  ⅛ stick or 14g

• Garlic

  Raw

  ¼ clove or 0.8g

• Sun-dried tomatoes

  ¹⁄₁₆ cup or 3g

• Lemon juice

  Raw

  ⅛ tsp or 0.6g

• Lamb rib

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

  8 oz or 227g

• Cayenne pepper

  Spices, red or cayenne

  ¹⁄₁₆ tsp or 0.1g

• Walnuts

  Nuts, english

  ⅛ cup, chopped or 15g

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.