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So this week I've done and will be doing doing more actual cooking then I've ever done in my life before. I love it, but I'm also starting to get a picture of why it's important to have backup plans. I was following the original recipe, until the butcherman gave me the wrong kind of meat. I didn't realize til I got home, and I had guests coming over in less than a half hour. Then the food processor wouldn't work. So it was kinda hectic but everything came out OK in the end.
Lamb Chops with Pistachio Tapenade
1/2 cup pistachios, shelled and toasted.
1/2 cup pitted green 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
6 lamb chops
Salt
Freshly ground black pepper
To make the pistachio tapenade: Combine the pistachios, olives, capers, garlic, and herbs in a food processor. While the machine is running, slowly drizzle in olive oil until the mixture becomes a paste. Add the zest and pulse 1 more time, drizzling in more oil if necessary. Put it in a little dish one the side til you need it.
Cook your chops: Season your six lamb chops generously on either side with salt and freshly ground black pepper. Allow them to sit for 10 to 15 minutes before cooking.
Preheat your oven to 425 degrees F. Get a large saute pan, put in a decent amount of olive oil, and set the burner to medium-high heat. When the oil is hot, NOT smoking, add the lamb chops and cook for about 2 minutes on each side. If there's smoke, lower the heat. There was no smoke with mine, which probably means you'll be fine. The chops should be nicely seared on both sides. Remove the chops to a sheet pan with a layer of parchment paper underneath.
NOTE: The original recipe says to spread the chops generously with the pistachio tapenade, then put them in the oven and cook another 4 to 5 minutes for medium rare. Remove chops from oven and let rest for at least 5 minutes before serving.
However, the way I ended up doing them (mostly because these were thicker pieces of meat than the original recipe) was I ended up spreading on the tapenade after they'd been in the oven for about 10 minutes, then cooking them for another ten. They were by no means tough, but they were well done, not medium rare. In retrospect, I'd cook them for about 12-15 minutes total instead of 20.
Last of all, enjoy! This is the first time I've ever cooked a meal for friends (Luke and Sarah; if you know me, you may know them), and I'm really glad they enjoyed it so much. Sarah even asked for the tapenade recipe!
So this week I've done and will be doing doing more actual cooking then I've ever done in my life before. I love it, but I'm also starting to get a picture of why it's important to have backup plans. I was following the original recipe, until the butcherman gave me the wrong kind of meat. I didn't realize til I got home, and I had guests coming over in less than a half hour. Then the food processor wouldn't work. So it was kinda hectic but everything came out OK in the end.
Lamb Chops with Pistachio Tapenade
1/2 cup pistachios, shelled and toasted.
1/2 cup pitted green 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
6 lamb chops
Salt
Freshly ground black pepper
To make the pistachio tapenade: Combine the pistachios, olives, capers, garlic, and herbs in a food processor. While the machine is running, slowly drizzle in olive oil until the mixture becomes a paste. Add the zest and pulse 1 more time, drizzling in more oil if necessary. Put it in a little dish one the side til you need it.
Cook your chops: Season your six lamb chops generously on either side with salt and freshly ground black pepper. Allow them to sit for 10 to 15 minutes before cooking.
Preheat your oven to 425 degrees F. Get a large saute pan, put in a decent amount of olive oil, and set the burner to medium-high heat. When the oil is hot, NOT smoking, add the lamb chops and cook for about 2 minutes on each side. If there's smoke, lower the heat. There was no smoke with mine, which probably means you'll be fine. The chops should be nicely seared on both sides. Remove the chops to a sheet pan with a layer of parchment paper underneath.
NOTE: The original recipe says to spread the chops generously with the pistachio tapenade, then put them in the oven and cook another 4 to 5 minutes for medium rare. Remove chops from oven and let rest for at least 5 minutes before serving.
However, the way I ended up doing them (mostly because these were thicker pieces of meat than the original recipe) was I ended up spreading on the tapenade after they'd been in the oven for about 10 minutes, then cooking them for another ten. They were by no means tough, but they were well done, not medium rare. In retrospect, I'd cook them for about 12-15 minutes total instead of 20.
Last of all, enjoy! This is the first time I've ever cooked a meal for friends (Luke and Sarah; if you know me, you may know them), and I'm really glad they enjoyed it so much. Sarah even asked for the tapenade recipe!
This entry was posted
on Thursday, July 22, 2010 at 1:04 PM.
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