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Crushed pistachios add a rich, nutty flavor to a Traegered rack of lamb. The carrots and fingerling potatoes complement the deep flavor of the tender meat for an all-around perfect meal.
1 Tablespoon vegetable oil
2 Whole Racks of lamb
1 Teaspoon herbs de Provence
Salt
Ground black pepper
1 Bunch tri-color carrots, cut into 1-inch pieces
1 Pound fingerling potato medley
1 Teaspoon Olive oil
1/2 Teaspoon Kosher salt
1/2 Teaspoon Ground black pepper
1 Clove garlic, minced
2 Teaspoon Fresh thyme, minced
3 Tablespoon Dijon mustard
2/3 Cup Pistachio nuts, chopped
2 Tablespoon Dry bread crumbs
1 Tablespoon butter, melted
1 Tablespoon Olive oil
Salt
Pepper
: 450 ˚F
: 450 ˚F
1 Tablespoon vegetable oil
2 Whole Racks of lamb
1 Teaspoon herbs de Provence
To Taste Salt
To Taste Ground black pepper
1 Bunch tri-color carrots, cut into 1-inch pieces
1 Pound fingerling potato medley
1 Teaspoon Olive oil
1/2 Teaspoon Kosher salt
1/2 Teaspoon Ground black pepper
1 Clove garlic, minced
2 Teaspoon Fresh thyme, minced
: 450 ˚F
2/3 Cup Pistachio nuts, chopped
2 Tablespoon Dry bread crumbs
1 Tablespoon butter, melted
1 Tablespoon Olive oil
To Taste Salt
To Taste Pepper
3 Tablespoon Dijon mustard
: 450 ˚F
: 450 ˚F
: 125 ˚F
: 450 ˚F