My parents came over for lunch on Sunday, so I thought I’d try out Anne Burrell’s olive-crusted lamb recipe, from Cook Like a Rock Star.  Make the olive paste ahead of time, and it’s an easy meal to entertain with. I served these with sauteed zucchini with almonds and crash hot potatoes.

Olive-Crusted Lamb Chops
Adapted from Anne Burrell’s Cook Like a Rock Star

4 thick lamb chops (the butcher had shoulder chops so they were big, if you use smaller chops you may want to serve 2 per person)
kosher salt
2/3 c pitted kalamata olives
zest of 1 lemon
10 springs of fresh oregano
1/4 tsp red pepper flakes
extra virgin olive oil

Preheat your oven to 425 degrees. Place the lamb chops on a plate and allow to come to room temperature. Season with salt.

Meanwhile, blend the olives, lemon zest, oregano, and red pepper flakes in the food processor. Stream some olive oil in until it forms a paste.

Heat a small amount of olive oil in a large skillet over medium-high heat. When the pan is hot, add the lamb, and sear for 2 minutes on each side. Sear the fat along the edge, as well.

Place the browned lamb chops on a baking sheet, and coat with the olive paste. Roast in the oven for 5-6 minutes, until medium rare.