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
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
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
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