adapted from Ruth Coustineau
LAMB CHOPS WITH SUN-DRIED TOMATO PASTE
ACTIVE TIME:15 MIN START TO FINISH:25 MIN
You will find yourself craving this sun-dried tomato paste. Not just spreading it on lamb chops or even hamburgers, but also tossing it with pasta and smearing it onto slices of toast. All Jewish moms will agree that this meal will be a winner with most of the gang on a moonlit summer night!
- 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
- olive oil
- 1/2 teaspoon fresh lemon juice
- 8 rib lamb chops (3/4 inch thick; 2 lb)
GARNISH: lemon wedges
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 olive oil 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 grill on barbeque
4 to 5 inches from heat, turning once, 6 to 7 minutes total for medium-rare. Spread tomato paste over chops.