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Pistachio Crusted Lamb with Vegetables

Pistachio Crusted Lamb with Vegetables

By Traeger Kitchen

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.

Prep Time

20 Minutes

Cook Time

40 Minutes




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Units of Measurement:
1 Tablespoon vegetable oil
2 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 Clove garlic, minced
2 Teaspoon Fresh thyme, minced
3 Tablespoon Dijon mustard
Pistachio Mixture
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


  • 1

    When ready to cook, set the Traeger temperature 500°F and preheat with the lid closed for 15 minutes.

    500 ˚F / 260 ˚C

  • 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.

    500 ˚F / 260 ˚C

    • 1 Tablespoon vegetable oil

  • 3

    Pat the lamb dry with paper towels and generously season each rack of lamb with herbes de Provence, salt, and black pepper.

    • 2  Racks of lamb

    • 1 Teaspoon herbs de Provence

    • To Taste Salt

    • To Taste Ground black pepper

  • 4

    In a large mixing bowl, add the carrots, potatoes, olive oil, salt, pepper, garlic, and thyme. Stir to combine.

    • 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

  • 5

    Insert the probe horizontally into the center of the meaty section of the rack of lamb, avoiding the bones. Place the lamb in the skillet on the grill. Close the lid and cook, browning on all sides, about 6-8 minutes.

    500 ˚F / 260 ˚C

  • 6

    Remove the lamb from the skillet and transfer to a baking pan, leaving the skillet on the grill, and set aside.

  • 7

    In a small bowl, add the pistachios, bread crumbs, butter, olive oil, and a pinch of salt and black pepper, and stir to combine.

    • 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

  • 8

    Spread mustard on the fat-side of each rack of lamb. Pat pistachio mixture on top of mustard.

    • 3 Tablespoon Dijon mustard

  • 9

    Place the racks of lamb directly on grill grates next to the skillet. Add the seasoned potatoes to the skillet. Close the lid, and cook for 15 minutes.

    500 ˚F / 260 ˚C

  • 10

    Open the grill and stir the potatoes and carrots. Cover the racks of lamb loosely with foil. Continue cooking for another 5-10 minutes or until the internal temperature of the lamb reaches 125°F.

    500 ˚F / 260 ˚C

    125 ˚F / 52 ˚C

  • 11

    Remove the lamb from grill with foil still intact and allow to rest for 10 minutes.

  • 12

    Check the 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.

  • 13

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

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