Lamb Chops with Pistachio Tapenade

A good rack of lamb is one of those pure works of nature that needs little more than a dash of salt, pepper, and olive oil before you grill or roast the chops. Sometimes, however, you want to change things up and experiment or add a little pizzazz. T his recipe from www.smittenkitchen.com, takes that rack and raises it a notch offering a delightfully rich blend of Mediterranean flavors, especially if you enjoy pistachios, olives and capers. You will have to drag out the food processor if it’s not handy, but it is absolutely worth it.

This is one of those dishes that cries out for a medium-bodied red, but for those who enjoy a more robust flavor, it can absolutely handle a fuller-bodied red. It’s difficult to go wrong if you uncork most any red wine you have handy with the exception of a dessert wine. However, a medium-bodied Merlot from California will add a welcome element of fruit and go well with the pistachio or a big Shiraz from Australia. Prefer something more Old World winey? Consider a Nero d’Avola, a grape variety indigenous to Sicily, Italy with its soft tannins and understated measure of fruit. To start cooking, please visit www.smittenkitchen.com .

–Felicia M. Sherbert