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Seared Rack of Lamb with Pistachio Tapenade

Anne Burrell
  • 57 minutes
  • Serves 2 to 3

INGREDIENTS

1 clove

Garlic

1

Lemon

1 tbsp

Oregano, fresh leaves

2 tbsp

Parsley, fresh leaves

2 tbsp

Capers

1/2 cup

Cerignola olives, pitted

1

Kosher salt

1

Olive oil, Extra-virgin

1/2 cup

Pistachios

1

(8-rib) rack of lamb