Ingredients:(Bistro Lamb Chops with Sun Dried Tomato Olive Butter)
2 tablespoon(s) unsalted butter, softened
1 tablespoon(s) tapenade, (olive paste)
1 tablespoon(s) sun-dried-tomato pesto
4 (6-ounce, 1-inch thick) loin lamb chops
1/2 teaspoon(s) salt
1/4 teaspoon(s) freshly ground pepper
Directions:(Bistro Lamb Chops with Sun Dried Tomato Olive Butter)
- 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.