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Seared Rack Of Lamb With Pistachio Tapenade

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1/2 cup pistachios, shelled and toasted

1/2 cup pitted cerignola olives

2 tablespoons capers

1 clove garlic, smashed

1 tablespoon chopped fresh oregano leaves

2 tablespoons chopped fresh parsley leaves

Extra-virgin olive oil

1 lemon, zested

1 (8-rib) rack of lamb

Kosher salt

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