Seared Rack of Lamb with Pistachio Tapenade
Ingredients
- 1/2 cup pistachios, shelled and toasted
- 1/2 cup pitted Cerignola olives
- 2 tablespoons capers
- 1 clove garlic, smashed
- 1 tablespoon freshly chopped oregano leaves
- 2 tablespoons freshly chopped parsley leaves
- Extra-virgin olive oil
- 1 lemon, zested
- 1 (8-rib) rack of lamb
- Salt
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