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Seared Rack Of Lamb With Pistachio Tapenade Recipe

Nutrition per serving    (USDA % daily values)
CAL
844
FAT
216%
CHOL
82%
SOD
47%

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Ingredients for 2 servings

1 clove garlic, smashed

1 tablespoon freshly chopped oregano leaves

2 tablespoons capers

2 tablespoons freshly chopped parsley leaves

Extra-virgin olive oil

1/2 cup pitted Cerignola olives

1/2 cup pistachios, shelled and toasted

Salt

1 lemon, zested

1 (8-rib) rack of lamb

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