Pistachio Crusted Lamb
Method
- Trim any excess fat from the racks, leaving only a thin layer.
- Season lamb generously and rub dried herbs over the lamb and gently press to adhere.
- Heat your BeefEater® BBQ to medium-high.
- Brown lamb racks, one at a time about 2 minutes per side.
- Transfer racks to a clean board, bone side down. Use a spoon to spread the Dijon mustard over the meat.
- Make the pistachio crust by combining the nuts with breadcrumbs, melted butter, olive oil, salt and pepper to taste in a small bowl.
- Divide mixture evenly over each rack of lamb. Press gently with your fingers to make sure it adheres to the mustard.
- Place lamb onto the flat grill plate of the BBQ, turn heat to medium-low and close the lid.
- Cook for 15 minutes, then check lamb with a meat thermometer.
- Check the temperature every 5 minutes until cooked to your preference.
- Rest for 10 minutes before carving and serving with your preferred accompaniments.
Ingredients
- 2 racks of lamb, around 700g each
- Sea-salt flakes, to taste
- Freshly ground black pepper, to taste
- 1 tsp dried Italian herbs
- 1 tbsp extra-virgin olive oil
- 3 tbsp dijon mustard
- ⅔ cup finely chopped pistachios
- 2 tbsp dry breadcrumbs
- 1 tbsp unsalted butter, melted
- Lemon wedges to serve
Tagged: medium
