Ingredients
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1 cup Kalamata Olives
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½ bunch of fresh Oregano
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1 clove Garlic
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1 Lemon Zest
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Pinch of crushed Red Pepper
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Extra virgin Olive Oil
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1 8-bone rack of Lamb
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Kosher Salt
Directions
That’s exactly what you get with this recipe. Since you remove two bones from an eight-bone rack, these babies are thicker than a normal lamb chop. And, because you sear the chops on both sides and the fat edge before schmearing them with the lovely olive purée and finishing them in the oven, the inside stays tender and juicy, and the outside gets a beautiful, delicious, brown crust.
Steps
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1
Done
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In a food processor, combine the olives, oregano, garlic, lemon zest, and red pepper. While the machine is running, drizzle in enough olive oil to create a smooth paste. Taste it it should be olive-y and delicious! |
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2
Done
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Preheat the oven to 425°F. |
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3
Done
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Using a sharp knife and working from either end, remove the second and seventh bones from the lamb to make it a 6-rib rack; then cut 6 even chops, season them with salt, and let sit for 10 to 15 minutes. |
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4
Done
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Coat a large sauté pan with olive oil and bring to medium-high heat. Working in batches (if you crowd the pan the chops will steam instead of sear), add the chops and cook, turning once, until beautifully brown, 2 to 3 minutes per side. Then brown the fatty outside edge as well for another 2 minutes soooo delicious! |
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5
Done
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When all the chops are done, schmear them generously with the olive purée. Put the chops on a baking sheet and roast for 5 to 6 minutes for medium rare (7 to 8 for medium). Then let them rest for 4 or 5 minutes before digging in. |
