Lamb Chops with Pistachio Tapenade

Serving size:
 3 Servings


    • 6
    • lamb chops
    • salt
    • pepper
    • 1⁄2 c
    • pistachios (shelled, and toasted in a dry pan)
    • 1⁄2 c
    • green olives (pitted, or Cerignola olives, pitted)
    • 2 T
    • capers
    • 1 clv
    • garlic (smashed)
    • 1 T
    • oregano leaves (fresh, chopped)
    • 2 T
    • parsley (fresh, chopped)
    • olive oil
    • 1
    • lemon (zest of )
30 minutes
Ready in
30 minutes


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. 

Adapted from, who adapted the recipe from Anne Burrell.


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.



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