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 Ingredients : 
 For the Coriander-Orange Butter
 
 6 tbslp unsalted butter at room temperature.
 3 tbslp chopped fresh cilantro
 1/2 tsp ground coriander
 3/4 tsp grated orange zest
 salt and freshly ground pepper

 12 lamb chops about 3lb total weight, each 1 inch thick
 trimmed of excess fat.
 2 tbslp of olive oil

 salt and freshly ground pepper
 fresh cilantro sprigs
 orange wedges

 Preparation : 
     To make the butter, in a small bowl using a fork, mash together
 the butter, chopped cilantro, ground coriander, orange zest, and
 salt and pepper to taste. Cover and refrigerate for 15 minutes.

     Remove the Butter from the refirgerator.  Place a piece of plastic wrap
 on a work surface.  Using a rubber spatula, mound the butter in center of
 the plastic wrap.  Drape on side of the plastic wrap over the butter and
 then roll the butter into a tube shape about 1 inch diameter and 3 inches
 long.  Twist the ends of the plastic wrap in opposite directions, like a candy
 wrapper, and refrigerate the butter until firm.

     Preheat a broiler.
     Brush the lamb chops on both sides with the olive oil and season to 
 taste with salt and pepper.  Place on a broiler pan. Slip the pan under
 the broiler about 4 inches from the heat source.  Broil until browned
 on the first side, about 5 minutes.  Turn over the lamb chops and
 continue to broil until browned on the second side and pink when cut in 
 the center, about 5 minutes longer.