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Pistachio Crusted Roasted Lamb with Vegetables

Traeger Kitchen

Pistachio Crusted Roasted Lamb with Vegetables

Prep Time



Cook Time




6 - 8




What's this?

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.


  • Tablespoon vegetable oil

  • 2 Lamb, Racks

  • 1 Teaspoon herbs de Provence

  • To Taste salt

  • To Taste 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

  • Teaspoon olive oil

  • 3 Tablespoon Dijon mustard


  • 1

    When ready to cook, set temperature to High and preheat, lid closed for 15 minutes.
  • 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.
  • 3

    Pat the lamb dry with paper towels and generously season each rack of lamb with herbs de Provence, salt and 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.
  • 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.
  • 6

    Stir pistachios, bread crumbs, butter, olive oil, and a pinch of salt and black pepper in a bowl.
  • 7

    Spread mustard on the fat-side of each rack of lamb. Pat pistachio mixture on top of 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.
  • 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℉.
  • 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!