Crushed pistachios add a rich, nutty flavor to a Traegered rack of lamb. Carrots and fingerling potatoes complement the deep flavor of the tender meat for an all-around perfect meal.
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When ready to cook, set temperature to High and preheat, lid closed for 15 minutes.
Place a large cast iron skillet on grill and add 1 tablespoon of vegetable oil. Close the lid and allow to preheat for 20 minutes.
Pat the lamb dry with paper towels and generously season each rack of lamb with herbs de Provence, salt and black pepper.
Peel carrots, cut into 1” pieces and add to a large mixing bowl. Add the potatoes, olive oil, salt, pepper, garlic, and thyme. Stir to combine.
Place lamb in skillet and cook, browning on all sides, 6 to 8 minutes. Transfer lamb to a baking pan leaving skillet on grill and set aside.
Stir pistachios, bread crumbs, butter, olive oil, and a pinch of salt and black pepper in a bowl.
Spread mustard on the fat-side of each rack of lamb. Pat pistachio mixture on top of mustard.
Place racks of lamb directly on grill grate next to skillet. Add the seasoned potatoes and carrots to the skillet. Close lid and cook for 15 minutes.
After 15 minutes, open the grill and stir the potatoes and carrots. Cover the racks of lamb loosely with foil.
Continue cooking for another 5 to 10 minutes or until a thermometer inserted diagonally into the thickest part of the meat registers an internal temperature of 125℉.
Remove the lamb from grill with foil still intact and allow to rest for 10 minutes. Check potatoes with a fork to see if they are tender. If not, allow the potatoes and carrots to cook for another 5 minutes or until tender.
Cut each rack of lamb into 4 double chops and serve with roasted carrots and potatoes. Enjoy!
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