Active Time

　　15 min

　　Total Time

　　25 min

　　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.

　　

Ingredients

Makes 4 servings

　　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 pounds)

　　Garnish: lemon wedges

　　

Step 1

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.

　　

Step 2

Preheat broiler. Lightly oil rack of a broiler pan.

　　

Step 3

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.