Seared Rack of Lamb with Pistachio Tapenade
- Level: Easy
- Yield: 2 to 3 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 3 servings
- Calories
- 307
- Total Fat
- 26
- Saturated Fat
- 7
- Carbohydrates
- 10
- Dietary Fiber
- 4
- Sugar
- 2
- Protein
- 10
- Cholesterol
- 29
- Sodium
- 323
- Total: 57 min
- Prep: 30 min
- Inactive: 17 min
- Cook: 10 min
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.