Seared for just a few minutes in a hot pan, then spread with a quick, very good tapenade before going in the oven for just 5 minutes, these lamb chops will be on the table in less than a half hour! Throw together a salad, and dinner is served.
|1⁄2 c||pistachios (shelled, and toasted in a dry pan)|
|1⁄2 c||green olives (pitted, or Cerignola olives, pitted)|
|1 clv||garlic (smashed)|
|1 T||oregano leaves (fresh, chopped)|
|2 T||parsley (fresh, chopped)|
|1||lemon (zest of )|
Season the lamb chops generously on both sides with salt and black pepper. Set aside.
Combine the pistachios, olives, capers, garlic, oregano, and parsley in the bowl of a food processor. Pulse until finely chopped. While the machine is running, slowly drizzle in the olive oil until the mixture turns into a paste. Add the lemon zest and pulse to combine. Drizzle in more olive oil if needed, and set aside while you prepare the lamb chops.
Preheat the oven to 425˚F. Heat a generous amount of olive oil in a large sauté pan over medium-high heat. When hot, arrange the lamb chops in the pan to brown, about 2 minutes on each side, until both sides are nicely caramelized. If the oil begins to smoke, lower the heat. Transfer the lamb chops to a sheet pan and liberally cover each lamb chop with the pistachio tapenade. Place in the center of the oven and cook 4-5 minutes to get them medium-rare. Remove from oven and allow to rest 5 minutes before serving.