• 1 tsp. ground coriander
• 4 lamb loin chops, 1 inch thick
• 2 tsp. virgin olive oil
• 1 shallot, thinly sliced
• 1 clove garlic, thinly sliced
• 1/4 cup sun dried tomatoes, chopped
• 2 Tbs. Kalamata olives, pitted and chopped
• 2 Tbs. flat leaf or regular parsley, chopped

Turn on broiler. Combine coriander, and salt and pepper to taste in a bowl. Rub mixture into lamb. Arrange lamb on a broiler pan and broil 4 inches from heat source about 9 minutes, or until lamb is just cooked throughout.

While lamb is cooking, heat oil in a heavy saucepan over low heat. Sauté shallots and garlic 5 minutes, or until softened. Do not brown. Add remaining ingredients and stir until just heated throughout. Transfer lamb to a carving platter. Tent with foil and let rest 5 minutes. Stir pan juices into tomato mixture. Slice lamb into 1/4 inch thick slices across the grain. Serve lamb topped with sauce.

Per serving: calories 415, fat 35.1g, 77% calories from fat, cholesterol 90mg, protein 20.5g, carbohydrates 3.5g, fiber 0.8g, sugar 1.4g, sodium 177mg, diet points 11.6.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.4, Fruit: 0.0, Bread: 0.0, Lean meat: 2.8, Fat: 5.5, Sugar: 0.0, Very lean meat protein: 0.0

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The recommended wines are: Cabernet Sauvignon, Pinot Noir, or Merlot.