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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 freshly chopped oregano leaves

  • 2 tablespoons freshly chopped parsley leaves

  • Extra-virgin olive oil

  • 1 lemon, zested

  • 1 (8-rib) rack of lamb


  • 1.

    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.

  • 2.

    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.

  • 3.

    Preheat 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. 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.

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