Frenched Lamb Rack with Toasted Pistachio Herb Crust

Frenched Lamb Rack with Toasted Pistachio Herb Crust

Frenched Lamb Rack with Toasted Pistachio Herb Crust

Frenched Lamb Rack with Toasted Pistachio Herb Crust

Frenched Lamb Rack with Toasted Pistachio Herb Crust

Course Main Course

Ingredients
  

  • 2 Frenched lamb racks, fat trimmed (6-9 bonesper rack)
  • 2 tbsp herbs de Provence
  • 1 tbsp vegetable oil
  • 1 cup (150g) pistachios, toasted, finely chopped
  • 2 tbsp (40g) bread crumbs, toasted
  • 2 tbsp garlic oil
  • 1/4 cup (60g) Dijon mustard
  • 2 tbsp walnut honey

Instructions
 

  • Preheat BBQ to medium-high.
  • Pat lamb dry with kitchen paper and coat with herbs de Provence;season to taste with salt and pepper. Heat oil in a medium cast-iron skilleton the gas cooktop on the side burner; add lamb and brown on all sidesfor 5-7 minutes or until golden. Set aside to rest for 10 minutes.
  • In a medium bowl mix pistachios, bread crumbs and garlic oil.
  • Combine Dijon mustard and honey; brush all over the lamb; press pistachio mixture over lamb, ensuring the mustard layer is totally covered.
  • Preheat BBQ to medium-low and set up for indirect cooking.
  • Place the lamb rack on the grill (away from the heat source) and closethe lid.
  • After 20 minutes, wrap each bone with foil to prevent over-blackening.Continue cooking, with the lid on, for a further 15 minutes, or until thecore temperature of the lamb reaches 50-52°C when using atemperature probe.
  • Once the desired temperature is reached, remove from the heat, restfor 5-7 minutes before slicing in 2-bone increments. Serve immediately.
Keyword Frenched Lamb Rack with Toasted Pistachio Herb Crust, winning appliances
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