Bistro Lamb Chops with Sun-Dried Tomato-Olive Butter

• 2 tbsp. unsalted butter
• 1 tbsp. tapenade
• 1 tbsp. sun-dried-tomato pesto
• 4 loin lamb chops
• 1/2 tsp. salt
• 1/4 tsp. Freshly ground pepper

1. In a bowl, combine butter, tapenade, and pesto, mixing well.
2. Sprinkle lamb chops with salt and pepper.
3. Broil chops 4 inches from the heat source, 4 to 5 minutes per side, turning once for medium-rare.
4. Remove from broiler.
5. Spoon Sun-Dried Tomato-Olive Butter on each chop, dividing evenly.
6. Serve with asparagus, as an accompaniment.

unsalted butter, tapenade, pesto, chops, salt, freshly ground pepper

Taken from www.delish.com/recipefinder/lamb-chops-sun-dried-tomato-4544 (may not work)