Pistachio Crusted Roasted Lamb with Vegetables

Traeger Kitchen


Pistachio Crusted Roasted Lamb with Vegetables

 (0)

Prep Time

20 Minutes

Cook Time

40 Minutes

Effort

difficulty
difficulty
difficulty
difficulty
difficulty

Pellets

Cherry

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.

Ingredients

How many people are you serving?

6

Units of Measurement:

main
  • Tablespoon vegetable oil

  • 2 Lamb, Racks

  • 1 Teaspoon herbs de Provence

  • salt

  • black pepper

  • 1 Bunch Tri Color Carrots, Peeled & Chopped

  • Pound fingerling potatoes

  • Tablespoon olive oil

  • 1/2 Teaspoon kosher salt

  • 1/2 Teaspoon ground black pepper

  • 1 Clove garlic, minced

  • 2 Teaspoon Thyme, minced

  • 2/3 Cup Pistachios, Chopped

  • 2 Tablespoon breadcrumbs

  • 1 Tablespoon butter, melted

  • 3 Tablespoon Dijon mustard

Steps

  • 1

    When ready to cook, set temperature to High and preheat, lid closed for 15 minutes.
    Grill Icon
    Grill500 ˚F
  • 2

    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.
    Grill Icon
    Grill500 ˚F
    Ingredients
    • Tablespoon vegetable oil

  • 3

    Pat the lamb dry with paper towels and generously season each rack of lamb with herbs de Provence, salt and black pepper.
    Ingredients
    • 2 Lamb, Racks

    • 1 Teaspoon herbs de Provence

    • To Taste salt

    • To Taste black pepper

  • 4

    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.
    Ingredients
    • 1 Bunch Tri Color Carrots, Peeled & Chopped

    • Pound fingerling potatoes

    • Tablespoon olive oil

    • 1/2 Teaspoon kosher salt

    • 1/2 Teaspoon ground black pepper

    • 1 Clove garlic, minced

    • 2 Teaspoon Thyme, minced

  • 5

    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.
    Grill Icon
    Grill500 ˚F
  • 6

    Stir pistachios, bread crumbs, butter, olive oil, and a pinch of salt and black pepper in a bowl.
    Ingredients
    • 2/3 Cup Pistachios, Chopped

    • 2 Tablespoon breadcrumbs

    • 1 Tablespoon butter, melted

    • Teaspoon olive oil

  • 7

    Spread mustard on the fat-side of each rack of lamb. Pat pistachio mixture on top of mustard.
    Ingredients
    • 3 Tablespoon Dijon mustard

  • 8

    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.
    Grill Icon
    Grill500 ˚F
  • 9

    After 15 minutes, open the grill and stir the potatoes and carrots. Cover the racks of lamb loosely with foil.
  • 10

    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℉.
    Grill Icon
    Grill500 ˚F
    Probe Icon
    Probe125 ˚F
  • 11

    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.
  • 12

    Cut each rack of lamb into 4 double chops and serve with roasted carrots and potatoes. Enjoy!

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