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.

Cooking Tips 3 Videos

Step-by-step photos

Eggs 101: Poached 01:24

These easy steps will have you poaching eggs to perfection in no time.

Similar Topics:

IDEAS YOU'LL LOVE

Rack of Lamb "Dos Chiles"

Recipe courtesy of Daisy Martinez

Colorado Stuffed Rack of Lamb

Recipe courtesy of Emeril Lagasse

Chile Crusted Rack of Lamb

Recipe courtesy of Marcela Valladolid

Seared Mint Lamb Chops

Recipe courtesy of Emeril Lagasse

Roasted Rack of Lamb with Sauce Romesco

Recipe courtesy of David Hackett

Herb-crusted Rack of Lamb

Recipe courtesy of Laura Calder

Rack of Lamb and Merguez Sausage

Recipe courtesy of Chuck Hughes

Rack of Lamb with Oranges, Almonds, Watercress, Skordalia

Recipe courtesy of Michael Symon

Lamb Racks with Bread Crumbs, Parsley and Lemon

Recipe courtesy of William Granger

On TV

Junk Food Flip

7:30am | 6:30c

How to Live to 100

8:30am | 7:30c

How to Live to 100

9:30am | 8:30c

Brunch at Bobby's

10:30am | 9:30c

Brunch at Bobby's

11:30am | 10:30c

Eat St.

12pm | 11c

Eat St.

12:30pm | 11:30c

Eat St.

1pm | 12c

Eat St.

1:30pm | 12:30c

Eat St.

2pm | 1c

Eat St.

2:30pm | 1:30c

Carnival Eats

3:30pm | 2:30c

Carnival Eats

4:30pm | 3:30c

Carnival Eats

5:30pm | 4:30c

Cheap Eats

6pm | 5c

Cheap Eats

6:30pm | 5:30c

Cheap Eats

7pm | 6c

Cheap Eats

7:30pm | 6:30c
On Tonight
On Tonight

Cheap Eats

8pm | 7c

Cheap Eats

8:30pm | 7:30c

Good Eats

9pm | 8c

Good Eats

9:30pm | 8:30c

Good Eats

10pm | 9c

Good Eats

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Cheap Eats

12am | 11c

Cheap Eats

12:30am | 11:30c

Good Eats

1am | 12c

Good Eats

1:30am | 12:30c

Good Eats

2am | 1c

Good Eats

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c