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
Preparation
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.
