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Lamb with nutty crust
One of our favorite dishes is this rack of lamb with crust, served with some sweet potato and leeks.
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Ingredients
- 1 rack of lamb
- 20gr Parmesan cheese
- 1 tsp dried thyme
- 1 tablespoon dried parsley
- 40gr pistachios
- 1 tbsp tbsp breadcrumbs
- 2 to 3 tablespoons of olive oil
- 1 leek
- 1 teaspoon nutmeg
- 2 sweet potatoes
- sour cream
- 20gr butter
- salty
- black pepper
TiGER FiRE Accessories
Ingredients
- 1 rack of lamb
- 20gr Parmesan cheese
- 1 tsp dried thyme
- 1 tablespoon dried parsley
- 40gr pistachios
- 1 tbsp tbsp breadcrumbs
- 2 to 3 tablespoons of olive oil
- 1 leek
- 1 teaspoon nutmeg
- 2 sweet potatoes
- sour cream
- 20gr butter
- salty
- black pepper
TiGER FiRE Accessories
Preparations
- Heat your Tiger Fire Kamado BBQ directly to 220 degrees Fahrenheit.
- Remove the lamb from the refrigerator and clean the silver skin.
- Remove the roots from the leeks.
- Crush the pistachios in blender and add the cheese, thyme, parsley, a pinch of salt, a pinch of black pepper and breadcrumbs, except the oil. Mix that in. Then mix in just enough oil so that the mixture becomes a dry paste.
Let's cook
- Sear the rack of lamb directly over the charcoal, leaving a crust on top. Don't overcook it, just a few minutes on each side. When done, remove the lamb and add the pistachio mixture to the meat side, creating a layer covering the meat side of the lamb. Also place the sweet potatoes on the grill.
- Next, add the indirect cooking system into the kamado and stabilize the temperature to 160 degrees. Next, throw a piece of your favorite smoking wood into the hot charcoal and smoke the lamb to an internal temperature of 56 degrees Fahrenheit. When you have reached it, let it rest under some aluminum foil.
- Remember to turn the potatoes so that they cook evenly. When they are roasted and the insides are soft, remove them from the barbecue. Cut in half and remove the skin. Mix the sweet potatoes with nutmeg, cream, butter, salt and pepper into a nice paste.
- Remove the indirect cooking system and throw the leeks directly into the charcoal. Using this cavity cooking technique, the leeks will take no more than 10 minutes to cook. Keep turning until it is black and tender. Remove the leeks from the barbecue and remove the black sides. Cut the leeks into small, serveable pieces.
- We serve the slices of lamb based on the sweet potato paste and place the pieces of leeks randomly around the lamb.
Serving suggestion
- To further enhance your dish, add some cooked Brussels sprout leaves and sautéed mushrooms for some extra color and texture.
Let's cook
- Sear the rack of lamb directly over the charcoal, leaving a crust on top. Don't overcook it, just a few minutes on each side. When done, remove the lamb and add the pistachio mixture to the meat side, creating a layer covering the meat side of the lamb. Also place the sweet potatoes on the grill.
- Next, add the indirect cooking system into the kamado and stabilize the temperature to 160 degrees. Next, throw a piece of your favorite smoking wood into the hot charcoal and smoke the lamb to an internal temperature of 56 degrees Fahrenheit. When you have reached it, let it rest under some aluminum foil.
- Remember to turn the potatoes so that they cook evenly. When they are roasted and the insides are soft, remove them from the barbecue. Cut in half and remove the skin. Mix the sweet potatoes with nutmeg, cream, butter, salt and pepper into a nice paste.
- Remove the indirect cooking system and throw the leeks directly into the charcoal. Using this cavity cooking technique, the leeks will take no more than 10 minutes to cook. Keep turning until it is black and tender. Remove the leeks from the barbecue and remove the black sides. Cut the leeks into small, serveable pieces.
- We serve the slices of lamb based on the sweet potato paste and place the pieces of leeks randomly around the lamb.
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