PISTACHIO AND HONEY CRUSTED LAMB RACKS
PISTACHIO AND HONEY CRUSTED LAMB RACKS
4 lamb racks 5 bones each
1 ½ cups shelled pistachios (375ml)
2 tablespoons maple syrup (125ml)
2 tablespoons olive oil
The zest of 2 lemons
1 tablespoon cracked black pepper (15ml)
Salt to taste
Season Lamb racks with salt and pepper.
Blend nuts, lemon zest, olive oil and maple syrup to form crust.
Pat crust evenly on racks, pressing down lightly.
Wrap in plastic wrap and refrigerate until set.
Preheat barbeque grill racks to 375°F/190°C. Leave one side of the barbeque off to prepare for indirect cooking.
Oil barbeque grill rack.
Place the lamb over indirect heat and allow to cook with the lid down for 15 minutes (for medium rare).
Remove lamb place on tray and loosely cover with foil. Let lamb rest for 10 minutes. Carve racks threw the space of each bone.
Yield: 6 servings
4 lamb racks 5 bones each
1 ½ cups shelled pistachios (375ml)
2 tablespoons maple syrup (125ml)
2 tablespoons olive oil
The zest of 2 lemons
1 tablespoon cracked black pepper (15ml)
Salt to taste
Season Lamb racks with salt and pepper.
Blend nuts, lemon zest, olive oil and maple syrup to form crust.
Pat crust evenly on racks, pressing down lightly.
Wrap in plastic wrap and refrigerate until set.
Preheat barbeque grill racks to 375°F/190°C. Leave one side of the barbeque off to prepare for indirect cooking.
Oil barbeque grill rack.
Place the lamb over indirect heat and allow to cook with the lid down for 15 minutes (for medium rare).
Remove lamb place on tray and loosely cover with foil. Let lamb rest for 10 minutes. Carve racks threw the space of each bone.
Yield: 6 servings
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