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lamb chops with pistachio tapenade

lamb chops with pistachio tapenade Recipe

  • 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*
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