Rack of Lamb Crusted with Black Olives

1. 1

   In a food processor, combine the olives, oregano, garlic, lemon zest, and red pepper.

2. 2

   While the machine is running, drizzle in enough olive oil to create a smooth paste.

3. 3

   Taste itit should be olive-y and delicious!

4. 4

   Preheat the oven to 425F.

5. 5

   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.

6. 6

   Coat a large saute pan with olive oil and bring to medium-high heat.

7. 7

   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.

8. 8

   Then brown the fatty outside edge as well for another 2 minutesSOOOOO delicious!

9. 9

   When all the chops are done, schmear them generously with the olive puree.

10. 10

    Put the chops on a baking sheet and roast for 5 to 6 minutes for medium rare (7 to 8 for medium).

11. 11

    Then let them rest for 4 or 5 minutes before digging in.

12. 12

    If youre making this for a dinner party, the browning and schmearing can be done ahead of time and the chops can be tossed in the oven just before serving.

* Per serving · 4 servings · Values may vary.

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