There’s something about using frenched lamb chops that immediately makes a meal more elegant. They’re also perfect for a cocktail party because they’re substantial but quick and easy to eat. Our version has a citrus kick and nutty crunch to balance out the gaminess of the lamb. Take care not to overcook the meat, or it will become a chewy mouthful.
Yield: 14–16 pieces
Place one rack of lamb, half of garlic, and 1/4 cup oil in sealable plastic bag and refrigerate. Repeat process with other rack of lamb. Allow to marinate for 1 hour.
In a large sauté pan on medium-high heat, add 1 tablespoon of oil. Add onion and season with salt and pepper. Sauté until translucent, about 6–7 minutes. Add tomatoes and peppers and sauté an additional 8–10 minutes. Transfer onion, peppers, and tomatoes to bowl of food processor. Add vinegar and pulse until well combined. If mixture is too thick, add a few tablespoons of water to achieve desired consistency for sauce. Place sauce in small pan and warm.
In the bowl of a food processor, pulse parsley until minced. Add lemon zest and pistachios and pulse 10–15 seconds, until nuts are chopped but not too fine.
Preheat oven to 350˚F. Heat two large sauté pans on high. Wipe as much of marinade off lamb as possible. Season with salt and pepper. Add 1 tablespoon of oil to each pan and, when oil is shimmering, place 1 rack (fat side down) in each. Sear until brown, about 3–4 minutes. Flip over lamb and sear an additional 3 minutes. Remove from stove and place in oven. Roast until meat thermometer registers 125˚F, about 20 minutes, Allow meat to rest for 10 minutes before slicing. Drizzle chops with sauce and garnish with gremolata.
