Recipe courtesy of Anne Burrell
Episode: Grill Skills
Seared Rack of Lamb with Pistachio Tapenade
Total:
57 min
Active:
30 min
Yield:
2 to 3 servings
Level:
Easy
Total:
57 min
Active:
30 min
Yield:
2 to 3 servings
Level:
Easy

Ingredients

  • 1/2 cup pistachios, shelled and toasted
  • 1/2 cup pitted cerignola olives
  • 2 tablespoons capers
  • 1 clove garlic, smashed
  • 1 tablespoon chopped fresh oregano leaves
  • 2 tablespoons chopped fresh parsley leaves
  • Extra-virgin olive oil
  • 1 lemon, zested
  • 1 (8-rib) rack of lamb
  • Kosher salt

Directions

In a food processor, combine the pistachios, olives, capers, garlic, and herbs and puree. While the machine is running, slowly drizzle in olive oil until the mixture becomes a paste. Add the zest and pulse 1 more time, drizzling in more oil if necessary. Reserve until ready to use.

Have a butcher remove the 2nd and 7th rib bones from the 8 rib rack to make it a 6 rib rack. This will create 6 even chops that are thicker than a normal lamb chop. Cut into 6 even chops and season them generously with salt and allow them to sit for 10 to 15 minutes before cooking.

Preheat the oven to 425 degrees F.

Coat a large saute pan generously with olive oil and bring to medium-high heat. When the oil is hot but not smoking, add the lamb chops and cook for about 2 minutes on each side to brown. If the pan begins to smoke, lower the heat. The chops should be beautifully caramelized on both sides. Remove the chops to a sheet pan and schmear generously with the pistachio tapenade. Place in the oven and cook another 4 to 5 minutes for medium rare. Remove the chops from the oven and let them rest for at least 5 minutes before serving.

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