Wednesday, February 8, 2012

Lamb Chops with Tomato Butter

When we're looking for a recipe, I usually turn to Epicurious for ideas. Their browse feature is great, allowing you to page through recipes with as broad or narrow criteria as you might wish, and their community is really great. Thanks to the reviews, I've only rarely had something from them that wasn't above average. (Though, on the other hand, the cooking times are also generally above average.) The last time I was on there, I was looking for something quick and easy to prepare after my run. I found three recipes, and my wife picked out the lamb chops with sun-dried tomato butter.

I don't normally like lamb as much as steak, due mostly to its gaminess, but these were great! The walnuts and tomatoes in the butter helped balance out the gaminess of the lamb, and the cayenne pepper added a subtle spiciness. Unlike a lot of epicurious recipes, this one really was quick and easy. Recipe after the jump.

Lamb Chops with Sun-Dried Tomato Butter
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)


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.

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1 comment:

  1. We should make more of the tomato butter to put on other stuff. Or to just eat with a spoon!