Seared Rack of Lamb with Pistachio Tapenade

Filed under Lamb

Prep: 30 min | Cook: 10 min | Servings: 2

Recipe courtesy Anne Burrell. Serves 2 to 3.

Ingredients

Directions

  1. To make the pistachio tapenade: 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. Remove 2 rib bones from the 8-rib rack to make a 6-rib rack; counting from either end, remove the 2nd and 7th bone. This creates 6 even chops that are thicker than a normal lamb chop. Cut 6 chops, season them generously with salt and let them 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, lowering the heat if the pan begins to smoke. The chops should be beautifully caramelized on both sides.
  5. Remove the chops to a sheet pan and spread generously with the pistachio tapenade. Place in the oven and cook another 4 to 5 minutes for medium-rare. Let rest for at least 5 minutes before serving.