Seared Rack of Lamb with Pistachio Tapenade
Need Head to the store and pick up pistachios, freshly parsley leaves, lemon zest, and a few other things to make it today. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. From preparation to the plate, this recipe takes about 40 minutes.
Instructions
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 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 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.