lamb chops with pistachio tapenade

INGREDIENTS

• 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
• Salt
• Freshly ground black pepper*