Lamb Chops with Pistachio Tapenade and Green Mashed Potatoes for 4

Lamb Chops
8 small lamb chops
Olive oil, salt, pepper

Pistachio Tapenade
Zest of 1 lemon
2+ Tbs chopped parsley
1+ Tbs chopped oregano
1 large garlic clove
2 Tbs capers
1/2 cup pitted green olives
1/2 cup roasted pistachios
Salt to taste, depending on how salty the pistachios are
Pepper


Green Mashed Potatoes
2 pounds russet potatoes
1 stick unsalted butter
1/2 cup milk or cream
Dill
Parsley
Salt, pepper

Lamb chops and tapenade adapted from smittenkitchen.com. Potatoes my own.

Preheat the oven to 425 degrees. Heat a skillet large enough to hold all the chops, or a smaller one that will hold half of them, to medium high. Bring a large pot of salted water to a boil.

While the oven and stove top heat, toast the nuts in a dry pan until fragrant and blend all the tapenade ingredients in a food processor. Peel and quarter the potatoes. Add the potatoes to the heating water and boil until tender. 15 or so minutes.  

Season the chops with salt and pepper on both sides and sear in a bit of olive oil, all at once or in batches, about 2 minutes a side. Generously smear all the chops on the top side with the tapenade and roast in the oven for 5 minutes. Remove the chops from the oven and rest them for 5 minutes.

Drain the potatoes, put them back in the pot and return them to low heat. Add the butter and milk or cream. Finely dice an entire package of stemmed dill and about 1/2 a bunch of parsley. Add the herbs to the potatoes, stir until mashed and adjust the seasoning.