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Lamb Chops with Pistachio-Green Olive Tapenade

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  • 6 lamb rib chops
  • 1 tbsp vegetable oil
  • salt and pepper to taste
  • 1/2 cup pistachios, shelled, rough chopped
  • 1/2 cup green olives, rough chopped
  • 1 tbsp capers
  • 2 cloves garlic, smashed
  • 1 tbsp cilantro


  • Pat your lamb chops dry and season generously on both sides with salt and pepper. Let sit for 10 minutes. Preheat oven to 375ºF.
  • Add the last 5 ingredients to a food processor and pulse until smooth but not completely pureed. It should still have some texture to it.
  • Add the vegetable oil to a heavy bottomed pan and heat over high until oil ripples. Add the chops to the pan and sear 2 minutes on each side to get some nice brown colour.
  • Remove pan from the stove-top and smear each chop with some of the pistachio tapenade. Put the pan into the preheated oven for 10-15 minutes for medium-rare chops.


Quick Roasted Eggplant, Potato & Zucchini
2 medium Chinese eggplants (not the huge purple ones!), diced into 1.5” cubes
1 large zucchini, diced into 1.5” cubes
2 large yellow-fleshed potatoes, diced a bit smaller than the other vegetables
1/2 onion, diced fine
2 cloves of garlic, minced
1 tsp dried oregano
1 1/2 tbsp olive oil
Red pepper flakes
Preheat oven to 350 degrees F.
Toss the diced vegetables, onion and garlic & oregano with the olive oil and red pepper flakes in a roasting pan. Give it a good two pinches of salt and some fresh cracked pepper.
Roast for 20-25 minutes until cooked through and slightly browned around the edges. Serve lamb over the soft, slightly sweet/slightly spicy veggies.