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- 2 tbs unsalted butter, softened
- 1 tbs each olive paste and sun dried tomato pesto
- 4 loin lamb chops
- ½ tsp salt
- ¼ tsp pepper
- In a bowl, combine butter, olive paste and pesto, mix well.
- Sprinkle lamb chops with salt and pepper.
- Broil chops 5 min. per side, turning once until done.
- Remove from broiler.
- Spoon tomato olive butter on each chop.
- Place on serving plates and serve with asparagus.