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Seared Rack of Lamb with Pistachio Tapenade Recipe

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This recipe for Seared Rack of Lamb with Pistachio Tapenade is from The Landau Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
½ cup pistachios, shelled and toasted
½ cup pitted Cerignola olives
2 tablespoons capers
1 clove garlic, smashed
1 tsp freshly chopped oregano leaves
2 tbsp freshly chopped parsley leaves
Extra-virgin olive oil
1 lemon, zested
1 (8-rib) rack of lamb
Salt
Directions:
Directions:
To make the pistachio tapenade: In a food processor combine the pistachios, olives, capers, garlic, 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.

Remove 2 rib bones from the 8 rib rack to make it a 6-rib rack. Counting from either end remove the 2nd and 7th bone. This will create 6 even chops that are thicker than a normal lamb chop. Cut 6 even chops and season them generously with salt and allow them to sit for 10 to 15 minutes before cooking.

Preheat oven to 425º 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 preheated oven and cook another 4 to 5 minutes for medium rare. Remove chops from oven and let rest for at least 5 minutes before serving.
Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
1 hour

 

 

 

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