Lamb Chops with Sun-Dried Tomato Butter

Ingredients

• Lemons

  Raw, without peel

  1 fruit, small or 58g

• Parsley

  Freeze-dried

  1 tbsp or 0.4g

• 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 only, trimmed to 1/4" fat, choice, raw

  2 lb or 907g

• Cayenne pepper

  Spices, red or cayenne

  ¼ tsp or 0.5g

• Walnuts

  Nuts, english

  ½ cup, chopped or 59g

Directions

1. Cut lamb into 8 equal-sized chops. Coarsely chop parsley.
2. 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.
3. Preheat broiler. Lightly oil rack of a broiler pan.
4. 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.

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