Anyone ever do pistachio crusted lamb?

gdenby

I've done leg of lamb a couple of times on the Egg, and will do another tomorrow. I came across a recipe for pistachio crusted lamb (and I think maybe I saw someone on the forum do it.) The recipe cautions agains burning the nuts by keeping the piece tented in foil. I've done lamb indirect, platesetter up, with drip pan, in a rack. I'm hoping that will do for baking the nut and beadcrumb crust. Anyone had any experience along this line, or suggestions?

TIA

BENTE

i have eaten Celtic wolf's rack of pistaccio encrusted lamb. it was wonderful.. i came across TNW's Lamb Recepie i would do the same thing only using pistacio... but it sounds great make sure to take pics

gdenby

The TNW cook started at 400, as does the recipe I'm looking at. Looks like nut crusts cook in the same range. I will have some company, so I hope I don't blow it. I'll be serving with some wine-style mead, so maybe small goofs will go un-noticed

BENTE

if not break out the bourbon

Celtic Wolf

Suppose I should post this on my site. Recipe isn't exactly mine, but I did modify it for the Egg.

Pistachio Encrusted Rack of Lamb

3 (1-ounce) slices day-old white bread
1/3 cup finely chopped pistachios
1 1/4 teaspoons grated lemon rind
2 1/2 tablespoons finely chopped fresh parsley
1/4 cup lemon juice
3/4 teaspoon salt, divided
1/4 cup finely chopped fresh chives
1/4 cup finely chopped fresh mint
2 1/2 tablespoons Dijon mustard
2 garlic cloves, minced
2 (1 1/2-pound) French-cut racks of lamb (8 ribs each), trimmed

Extra Virgin Olive Oil
Mint sprigs (optional)

Place bread in a food processor; pulse 10 times or until coarse crumbs form to measure about 1 1/4 cups.

Combine the breadcrumbs, nuts, rind, parsley, juice, and 1/2 teaspoon salt in a small bowl.

Combine chives, mint, mustard, and garlic in a small bowl.

Preheat Egg to 550-600 degs direct.

Coat Lamp with a light coat of EVOO and 1/4 teaspoon salt Add lamb racks; Sear 2 minutes on each side or until browned.

Reduce Egg to 425. Setup indirect

Spread half of the mustard mixture over meaty portion of each lamb rack. Carefully pat half of the breadcrumb mixture into mustard mixture on each lamb rack.

Roast at 425° for 35 minutes or until meat thermometer registers 130° (rare) to 155° (medium). Place lamb on platter; cover with foil. Let stand 10 minutes before serving (temperature will increase 5° upon standing). Slice each rack into 4 pieces (2 ribs per piece). Garnish with mint sprigs, if desired.