Lamb Chops With Pistachio Tapenade

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1/2 cup pistachios, shelled and toasted

1/2 cup pitted green (what I used) or Cerignola (what Burrell recommends) olives

2 tablespoons capers

1 clove garlic, smashed

1 tablespoon freshly chopped oregano leaves (nixed because mine had gone bad)

2 tablespoons freshly chopped parsley leaves

Extra-virgin olive oil

1 lemon, zested

1 (8-rib) rack of lamb or 6 lamb chops


Freshly ground black pepper*

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