• 1/4 cup cut sun-dried tomatoes, oil packed or dry
• 1 tsp. ground coriander
• 1/4 tsp. pepper
• 1/8 tsp. salt (optional)
• 4 lamb loin chops, abut 1/4 lb. each
• 2 tsp. olive oil
• 1 shallot, thinly sliced
• 1 clove garlic, thinly sliced
• 2 Tbs. Kalamata olives, pitted and chopped
• 2 Tbs. flat leaf or regular parsley, chopped
• aluminum foil

Preheat oven to 425°F. If using oil packed tomatoes, drain and cut into thin strips. If using dried, cut into thin strips. Cover with hot water and let stand 10 minutes. Drain and set aside. Combine coriander, pepper and salt in a bowl. Rub mixture into lamb. Arrange lamb in a roasting pan and roast 15 minutes, or until lamb is just cooked throughout.

While lamb is roasting, 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 416, fat 35.1g, 77% calories from fat, cholesterol 90mg, protein 20.5g, carbohydrates 3.6g, 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

  view detailed nutritional information

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