Prep 15 min. Cook 10 min.
2 garlic cloves, minced
1/4 cup of Sun Dried Tomatoes
2 Tbsp. 274th Sicilian Extra Virgin Olive Oil
1tsp. Herbes de Provence
1/4 tsp. Jalapeno Powder
1 Tbsp. flat leaf or Italian parsley, finely chopped
1/2 stick of unsalted butter, at room temperature
1 tsp. fresh lemon juice
Roasted Garlic Salt
Five Peppercorn Mix
8 rib lamb chops about ¾ inch thick
Preheat the broiler to 400 F.
Chop the garlic. Add to a food processor along with the Sun Dried Tomatoes, parsley, 274th Sicilian Extra Virgin Olive Oil, Herbes de Provence and Jalapeno Powder. Blend in the butter and lemon juice. Season to taste with the Roasted Garlic Salt and ground Five Peppercorn Mix. Set aside.
Lightly oil the rack of a broiler pan.
Pat lamb chops dry and sprinkle with Trapani Sea Salt and ground Five Peppercorn Mix.
Place lamb chops on the broiler pan and broil, turning once for a total of six to seven minutes for medium rare.
Remove chops from the broiler and spread the tomato butter over the chops. Serve with garlic roasted potatoes and a green salad.