Clif Notes

Rack of Lamb

Originally Posted by Efrain Barragan on Wednesday, February 6, 2013

A post from our Master Chef,Anna Callaway

This dish is perfect for sharing. One rack will feed 2 people or 4 as a first course for an elegant meal.

Make this for your special person and surprise them on Valentine’s Day!

The perfect wine to pair with this lamb dish is Gary’s Improv – Napa Valley Zinfandel.

Ingredients:

• 1/2 cup of Gary & Kits Napa Valley – Roasted Almonds and Pistachios
• 1/2 cup of pitted Castelvetrano Bright Green Olives
• 2 TBSP capers, rinsed
• 1 clove garlic, peeled
• 1 TBSP fresh Oregano
• 2 TBSP fresh Parsley
• 2 TBSP Gary & Kit's Napa Valley Extra Virgin Olive Oil
• Zest from one lemon
• 1 full rack of lamb
• Sea Salt

Preparation:

Start by making the tapenade. In a food processor, add the almonds/pistachios, olives, capers, garlic, herbs and pulse until you get a chunky but blended mixture. Slowly drizzle in the olive oil until it combines. Next, add the lemon zest and pulse 1 more time. Reserve.

Create chops of the rack by cutting to desired thickness. They should be about 1 inch thick. Season with Sea Salt and fresh ground pepper, let sit for 15 minutes prior to cooking.

Preheat oven to 425F.

Sear the lamb chops on a stainless skillet about 2 minutes on each side and then transfer to a sheet pan. Top each lamb chop with about 1.5 TBSP of the tapenade and place in the hot oven.

Cook in the oven 4 to 5 minutes for medium rare. Remove and let rest 5 minutes before serving. Share with someone you love!

* recipe is adapted from Chef Anne Burrell –

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