Seared Rack of Lamb with Pistachio Tapenade

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Positively outstanding. We had a big snow storm and I didn't feel like going to the store so I substituted oil packed green olives stuffed with blue cheese and caper berries - close enough to keep the integrity of the original dish. The blue cheese really complimented the pistachios. Five of us dined on these, two of whom don't like capers and 3 that don't care for olives and everybody LOVED the dish. Rock star results for such a simple recipe. I will certainly use this recipe again and can hardly wait to dazzle foodie friends with this flavorful, beautifully balanced dish.

I couldn't figure out exactly how to remove the two bones to create 6 equal chops - I guess I'll just have to make this over and over until I get that part right...I hope I am a slow learner. Yum!

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This was amazing! Perfectly browned and cooked, and great flavor with the tapenade. Next time I would use different olives, though, castelvetrano, I think.

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An excellent surprise for our guests. Thank you Anne, your show is the best!

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To Xtreme Chef - I think you are looking for Pommes Chef Anne in the episode The Secret to Steak. I sounds as if it would go nicely with this recipe!

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i made, and ate, this dish tonight. It is indeed the 3rd and 6th bone that you're supposed to remove,and not the 2nd and 7th. This had confused me until I read the review that made the correction, I don't think getting out the second and seventh can give you the larger 6 chops.

I love tapenade, and I chose kalamata olives over the cerignola olives because that's what I could find. I hadn't considered the fact that kalamata olives are brown, meaning that the tapenade was an unappetizing color. The taste was still great, but I'll try it with green olives next time.

I've found myself making only Anne Burrell recipes for a while now. She's a great teacher just by her choice of recipes, most of which teach technique along with the recipes. I hadn't known that you could get nice thick chops from buying a rack of lamb and removing some bones.

The pistachio flavor does get lost so don't expect it to be the star of the show. Absolutely delicious though!

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Looking for your recipe on those sliced potatoes done in a Teflon skillet and then put into the oven.

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I did not have the pistachio nuts in my kitchen so I tried it with walnuts. Other than that I followed the recipe exactly and it was heavenly. I did not want to stop at the one chop but I did not want to be a glutton. The tapenade made the dish, and the presentation was beautiful. This is definitely a keeper and I will do this again and again. Thanks Ann!

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I believe that there's a typo in the recipe. It says to remove the 2nd and 7th rib. I believe the TV show showed you removing the 3rd and 6th ribs.

I apologize if I'm mistaken. Anyway, I really enjoy watching your shows, especially your cooking techniques.

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Just watched the TV Show and salivated as usual over Anne and her recipes but this Show also had her recipe for pan seared scallops that I must also try. How come it was not included?
BTW, the roasted veggies came out delicious on the grill, so no need to wait until cold weather to make this dish to go with the Lamb Chops, IMO. Just watch the grill carefully and keep turning the veggies. I also was not able to locate Jerusalem Artichokes but appreciated the tip about substituting zucchini. Red potato quarters also worked for me.
Now off I go insearch of Anne's yummy looking scallop recipe.
Have a nice weekend and thank you, Anne! You da bomb!

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I am sick and tied of people rating recipes because they don't like something about the chef. This recipe was great. If you have something negative to say say it somewhere else, not on a rating sheet. I will use this recipe over and over again. Great for the Holidays.