Lamb Chops with Pistachio Tapenade
3 Servings
Prep time
30 mins
Entrée | Meat
Food Allergies
Dairy-free | Gluten-free | Wheat-free | Celiac | Corn-free | Egg-free | Soy-free

Adapted from, who adapted the recipe from Anne Burrell.


6 lamb chops
1⁄2 cpistachios (shelled, and toasted in a dry pan)
1⁄2 cgreen olives (pitted, or Cerignola olives, pitted)
2 Tcapers
1 clvgarlic (smashed)
1 Toregano leaves (fresh, chopped)
2 Tparsley (fresh, chopped)
  olive oil
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.

Adapted from, who adapted the recipe from Anne Burrell.