Ingredients
- 2 Frenched lamb racks, fat trimmed (6-9 bones per 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
Serves: 6
Preparation Time: 25 Mins
Cooking Time: 60 Mins
Method
1. Preheat BBQ to medium-high.
2. 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 skillet on the gas cooktop on the side burner; add lamb and brown on all sides for 5-7 minutes or until golden. Set aside to rest for 10 minutes.
3. In a medium bowl mix pistachios, bread crumbs and garlic oil.
4. Combine Dijon mustard and honey; brush all over the lamb; press pistachio mixture over lamb, ensuring the mustard layer is totally covered.
5. Preheat BBQ to medium-low and set up for indirect cooking.
6. Place the lamb rack on the grill (away from the heat source) and close the lid.
7. . 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 the core temperature of the lamb reaches 50-52°C when using a temperature probe.
8. Once the desired temperature is reached, remove from the heat, rest for 5-7 minutes before slicing in 2-bone increments. Serve immediately.
Recipe presented by Russell Crosdale using Kalamazoo K1000 NG 304 Hybrid Fire Freestanding Grill with Side Burner.
