4 Servings 10 min Cook
1 Fruit (2-1/8" dia) Lemons
1 Tbsp Parsley
1/4 Tsp Coriander Seed
1/2 Stick Butter
1 Clove Garlic
1/4 Cup Sun-Dried Tomatoes
1/2 Tsp Lemon Juice
2 Lb Lamb Rib
1/4 Tsp Cayenne Pepper
1/2 Cup, chopped Walnuts
Cut lamb into 8 equal-sized chops.
Coarsely chop parsley.
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.
Preheat broiler.
Lightly oil rack of a broiler pan.
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.
