Lamb Chops With Sun-Dried Tomato Butter
Serves: 5
Marley Adams
1 January 1970
Based on User reviews:
56
Spice
36
Sweetness
37
Sourness
49
mins
Prep time (avg)
6
Difficulty
Ingredients:
1 cup
Walnut1 tsp
Ground Coriander1 tsp
Cayenne1 tbsp
Parsley (chopped flat-leaf)1 tsp
Lemon Juice (fresh)Directions:
1
Mince and mash garlic to a paste with 1/4 teaspoon salt
2
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
3
Blend in butter and lemon juice, then season with salt
4
Preheat broiler
5
Lightly oil rack of a broiler pan
6
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
7
Spread tomato butter over chops
8
Mince and mash garlic to a paste with 1/4 teaspoon salt
9
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
10
Blend in butter and lemon juice, then season with salt
11
Preheat broiler
12
Lightly oil rack of a broiler pan
13
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
14
Spread tomato butter over chops