This was a really simple, flavorful way to cook lamb chops, and you know I am always looking for good lamb recipes. I used loin chops, did my usual pan-sear-and-finish-in-the-oven trick, and then tossed more compound butter with hot orzo, peas and some feta to accompany them, a nice alternative to the usual starch options.
Lamb Chops with Sun-Dried Tomato Butter
1 garlic clove
1/4 C chopped sun-dried tomatoes packed in oil, drained
1/2 C walnuts
1/4 tsp ground coriander
1/4 tsp cayenne
1 T chopped flat-leaf parsley
1/2 stick unsalted butter
1/2 tsp fresh lemon juice
8 lamb chops (3/4 inch thick; 2 pounds)
Pulse salt, garlic, 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 oven to 350F. Pat lamb chops dry and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper (total), and heat a cast iron skillet over medium-high heat. Drizzle in a little olive oil, and pan-sear the chops to a nice golden brown on both sides. Transfer to the oven for 5-10 minutes; I bring mine to about 150-155F because I like them closer to medium. Spread tomato butter over chops, and serve with orzo tossed with some extra compound butter, peas and crumbled feta.