Step

• 1

  When ready to cook, set temperature to 475°F, lid closed, for 15 minutes.

  475 ˚F / 246 ˚C

  00:15

• 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.

  475 ˚F / 246 ˚C

  00:20

• 3

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

• 4

  Peel carrots, cut into 1” pieces and add to a large mixing bowl. Add the potatoes, olive oil, salt, pepper, garlic, and thyme. Stir to combine.

• 5

  Place lamb in skillet and cook, browning on all sides, 6 to 8 minutes. Transfer lamb to a baking pan leaving skillet on grill and set aside.

  475 ˚F / 246 ˚C

  00:08

• 6

  Stir pistachios, bread crumbs, butter, olive oil, and a pinch of salt and black pepper in a bowl.

• 7

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

• 8

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

  475 ˚F / 246 ˚C

  00:15

• 9

  After 15 minutes, open the grill and stir the potatoes and carrots. Cover the racks of lamb loosely with foil.

• 10

  Continue cooking for another 5 to 10 minutes or until a thermometer inserted diagonally into the thickest part of the meat registers an internal temperature of 125℉.

  475 ˚F / 246 ˚C

  125 ˚F / 52 ˚C

• 11

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

• 12

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