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Categories:Viewed: 110 - Published at: 5 years ago
Ingredients
- 2-1/2 cup loosely packed cilantro (about 2 bunches, stemmed), plus some for garnish
- 2/3 cup olive oil
- 4 peeled garlic cloves
- 8 oil-packed sun-dried tomatoes, drained
- 6-8 oz plain (not herbed) goat cheese, room temp
- 16 lamb chops, Frenched
- Kosher salt
- pepper
Method
- In a blender or food processor, process cilantro, oil, garlic and tomatoes.
- Process until smooth and place in a shallow dish.
- Season both sides of lamb chops with salt and pepper.
- Dredge chops on both sides in sauce.
- Heat skillet over med-high heat.
- Sear chops 2-3 minutes per side.
- Add a dollop of goat cheese to the meaty part of each chop, dividing cheese among all the chops.
- Garnish with cilantro and serve.
