Lamb Chops with Sun Dried Tomatoes

Ingredients:

2 garlic cloves, minced

1/4 cup of sun dried tomatoes

2 Tbsp. extra virgin olive oil

1tsp. Herbes de Provence

1/4 tsp. cayenne pepper

1 Tbsp. flat leaf or Italian parsley, finely chopped

1/2 stick of unsalted butter, at room temperature

1 tsp. fresh lemon juice

8 rib lamb chops about ¾ inch thick

Preheat the broiler.Chop the garlic. Add to a food processor along with the sun-dried tomatoes, parsley, olive oil, herbes de Provence, cayenne pepper. Blend in the butter and lemon juice. Season to taste with Italian sea salt and five peppercorn mix. Set aside.Lightly oil the rack of a broiler pan.Pat lamb chops dry and sprinkle with Italian sea salt and 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.