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Pistachio Crusted Roasted Lamb with Vegetables

Traeger Kitchen


Pistachio Crusted Roasted Lamb with Vegetables

Prep Time

20 Minutes

Cook Time

40 Minutes

Effort
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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

    Steps

    • 1

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