Lamb Chops With Pistachio Tapenade
Photo © Deb Perelman
- 1/2 cup pistachios, shelled and toasted
- 1/2 cup pitted green (what I used) or Cerignola (what Burrell recommends) olives
- 2 tablespoons capers
- 1 clove garlic, smashed
- 1 tablespoon freshly chopped oregano leaves (nixed because mine had gone bad)
- 2 tablespoons freshly chopped parsley leaves
- Extra-virgin olive oil
- 1 lemon, zested
- 1 (8-rib) rack of lamb or 6 lamb chops
- Salt
- Freshly ground black pepper
- Produce
- Garlic (1 clove)
- Lemon (1)
- Oregano (1 tablespoon)
- Parsley, leaves (2 tablespoons)
- Pistachios (1/2 cup)
- Condiments
- Capers (2 tablespoons)
- Cooking & Baking
- Black pepper, Freshly ground (1)
- Olive oil, Extra-virgin (1)
- Salt (1)
- Other
- 1 (8-rib) rack of lamb or 6 lamb chops
- 1/2 cup pitted green (what I used) or Cerignola (what Burrell recommends) olives
Preparation
Read recipe preparation on smittenkitchen.com
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Recipe Stats
Published June 4, 2010 (2 years ago).
14 people saved this recipe.
