Recipe courtesy of Anne Burrell

Seared Rack of Lamb with Pistachio Tapenade

  • Level: Easy
  • Total: 57 min
  • Prep: 30 min
  • Inactive: 17 min
  • Cook: 10 min
  • Yield: 2 to 3 servings
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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

  1. 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.
  2. 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.
  3. Preheat the oven to 425 degrees F.
  4. 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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