Seared Rack of Lamb with Pistachio Tapenade

• 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

1. In a food processor, combine the pistachios, olives, capers, garlic, and herbs and puree.
2. While the machine is running, slowly drizzle in olive oil until the mixture becomes a paste.
3. Add the zest and pulse 1 more time, drizzling in more oil if necessary.
4. Reserve until ready to use.
5. Have a butcher remove the 2nd and 7th rib bones from the 8 rib rack to make it a 6 rib rack.
6. This will create 6 even chops that are thicker than a normal lamb chop.
7. Cut into 6 even chops and season them generously with salt and allow them to sit for 10 to 15 minutes before cooking.
8. Preheat the oven to 425 degrees F.
9. Coat a large saute pan generously with olive oil and bring to medium-high heat.
10. When the oil is hot but not smoking, add the lamb chops and cook for about 2 minutes on each side to brown.
11. If the pan begins to smoke, lower the heat.
12. The chops should be beautifully caramelized on both sides.
13. Remove the chops to a sheet pan and schmear generously with the pistachio tapenade.
14. Place in the oven and cook another 4 to 5 minutes for medium rare.
15. Remove the chops from the oven and let them rest for at least 5 minutes before serving.

pistachios, cerignola olives, capers, clove garlic, oregano, parsley, extravirgin olive oil, lemon, rack of lamb, kosher salt

Taken from www.foodnetwork.com/recipes/anne-burrell/seared-rack-of-lamb-with-pistachio-tapenade-recipe2.html (may not work)