Bistro Lamb Chops With Sun Dried Tomato Olive Butter Food

SUN-DRIED TOMATO AND GARLIC-CRUSTED RACK OF LAMB

Steps:

• Tomato and garlic crust:
• Preheat oven to 350°F. Place 1/4 cup reserved tomato oil, garlic, and shallots in small baking dish; sprinkle with salt and pepper and cover with foil. Bake until garlic is tender, about 45 minutes.
• Transfer garlic mixture to processor. Add tomatoes and oregano. Blend until paste forms. Season with salt and pepper. DO AHEAD: Can be made 2 days ahead. Transfer to bowl, cover, and chill.
• Lamb:
• Heat oil in heavy large skillet over medium-high heat. Add garlic and rosemary to skillet. Saute until garlic browns, about 5 minutes. Discard garlic and rosemary. Sprinkle lamb on all sides with salt and pepper. Add 1 rack to skillet, rounded side down. Sear until golden brown, about 5 minutes. Transfer rack to large rimmed baking sheet, rounded side up. Repeat with remaining lamb rack.
• Preheat oven to 450°F. Roast lamb 18 minutes. Remove from oven. Spread 1/3 cup tomato-garlic paste thinly all over top of each. Return to oven and roast until thermometer inserted into center registers 134°F, about 3 minutes longer. Let lamb rest 10 minutes. Cut between bones into individual chops and serve.
• WHAT TO DRINK:
• Black cherry fruit and a slightly spicy finish are a nice match for the garlicky lamb. Try Alpha Estate 2005 Xiñómavro (Greece, $36).

BISTRO LAMB CHOPS WITH SUN-DRIED TOMATO-OLIVE BUTTER

Steps:

• In a bowl, combine butter, tapenade, and pesto, mixing well.
• Sprinkle lamb chops with salt and pepper. Broil chops 4 inches from the heat source, 4 to 5 minutes per side, turning once for medium-rare. Remove from broiler. Spoon Sun-Dried Tomato-Olive Butter on each chop, dividing evenly. Serve with asparagus, as an accompaniment.

LAMB CHOPS WITH SUN-DRIED TOMATO BUTTER

Steps:

• 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.

LAMB CHOPS WITH SUN-DRIED TOMATO & WALNUT BUTTER

Steps:

• Mince and mash garlic to a paste with ¼ teaspoon salt. Transfer to a food processor and pulse with sun-dried tomatoes, walnuts, coriander, cayenne, parsley, and a pinch of black pepper until finely chopped. Blend in butter and lemon juice, then season with salt to taste. Preheat broiler. Pat lamb chops dry and sprinkle with salt and pepper. Broil 4-5 inches from heat, turning once, 6-7 minutes until medium-rare. Spread tomato butter over chops and serve.