Lamb Chops with Sun Dried Tomato Butter

First things first - lets pause for a moment. LOVE my china! Isnt it pretty? I actually have two patterns I am working on (would like 10 of each eventually) that coordinate. Right now I have... 1 of one pattern and 5 of the other. Total of 6. Doesnt get us very far for entertaining :( I cant wait to get more and have my table not be a TOTAL mishmash of china, everyday, etc.

This recipe came from Gourmet magazine via Epicurious. It was SO easy and SO yummy. I modified the butter alot - and made it the night before. The chops (rib) came out perfect doneness. This is something I would try again!

Ingredients

1 garlic clove
1/4 cup chopped sun-dried tomatoes packed in oil, drained
1/2 cup walnuts (omitted - my sis is allergic)
1/4 teaspoon ground coriander
1/4 teaspoon cayenne
1 tablespoon chopped flat-leaf parsley (I used basil instead - prefer it)
1/2 stick unsalted butter
1/2 teaspoon fresh lemon juice
8 rib lamb chops (3/4 inch thick; 2 lb)
Garnish: lemon wedges

Preparation
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. (I made the butter the night before - wrapped in wax paper to shape and chilled)
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.