Pistachio Crusted Roasted Lamb with Vegetables

Ingredients

Units of Measurement:

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Steps

• 1

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

  

  Grill: 500 ˚F

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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.

  

  Grill: 500 ˚F

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  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.

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  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.

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  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: 500 ˚F

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• 6

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

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  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.

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  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: 500 ˚F

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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.

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• 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: 500 ˚F

  

  Probe: 125 ˚F

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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.

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• 12

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

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