with Kalamata Tapenade
Serves 4 / Prep time: 15 minutes / Cook time: 25 minutes
Lamb racks seem like the epitome of fine dining, perfectly cooked and cut into chops
that are arranged in paterns with elegant bones pointing to the ceiling. Frenching
the racks—removing the meat from the upper bones cleanly—is not difcult but can
certainly be time consuming if you have never done it before. If you get the racks
from your local butcher, you can always ask them to do the work for you to save
valuable kitchen time.
FOR THE TAPENADE
1 cup pitted Kalamata olives
2 tablespoons chopped
2 tablespoons extra-virgin
2 teaspoons minced garlic
2 teaspoons freshly squeezed
FOR THE LAMB CHOPS
2 (1-pound) racks French-cut
lamb chops (8 bones each)
Freshly ground black pepper
1 tablespoon olive oil
TO MAKE THE TAPENADE
1. Place the olives, parsley, olive oil, garlic, and lemon juice in a food processor
and process until the mixture is puréed but still slightly chunky.
2. Transfer the tapenade to a container and store sealed in the refrigerator
TO MAKE THE LAMB CHOPS
1. Preheat the oven to 450°F.
2. Season the lamb racks with salt and pepper.
3. Place a large ovenproof skillet over medium-high heat and add the olive oil.
4. Pan sear the lamb racks on all sides until browned, about 5 minutes in total.
5. Arrange the racks upright in the skillet, with the bones interlaced, and roast
them in the oven until they reach your desired doneness, about 20 minutes
for medium-rare or until the internal temperature reaches 125°F.
6. Let the lamb rest for 10 minutes and then cut the lamb racks into
chops. Arrange 4 chops per person on the plate and top with the
TIP Kalamata olives are grown in Greece and are a glorious purpleblack color. Keep an eye out for unusual olives to try with this recipe, and try to
avoid the standard canned black olives, which are often processed unripe fruit.
PER SERVING Calories: 348; Fat: 28g; Protein: 21g; Carbs: 2g; Fiber: 1g;
Net Carbs: 1g; Fat 72%/Protein 25%/Carbs 3%
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