This recipe of Frenched Lamb Rack with Toasted Pistachio Herb Crust is by Winning Appliances culinary expert, Russell Crosdale!
What better way to celebrate the start of the Christmas season than with a collection of recipes that provide the perfect centrepiece for the dining table?
The incredibly talented culinary experts Russell Crosdale, Nadia Fonoff and Gianni Carrieri from Winning Appliances, Australia’s leading kitchen and laundry specialist and Appliances Online, Australia’s largest online appliance retailer, are sharing their most loved recipes perfect for Christmas gatherings around the table.
We’ve listed below the recommended appliances to best prepare these recipes. Approaching the holiday season, we thought these would be great for your readers to make their mouths water.
With these show-stopping Christmas recipes, we’ve got your readers set for a delicious Christmas or even summer meal.
The appliance used: BeefEater Signature ProLine™ 6 Burner Built-In Natural Gas BBQ with Lid
Preheat BBQ to medium-high.
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.
In a medium bowl, mix pistachios, bread crumbs and garlic oil.
Combine Dijon mustard and honey; brush all over the lamb; press the pistachio mixture over the lamb, ensuring the mustard layer is covered.
Preheat BBQ to medium-low and set up for indirect cooking.
Place the lamb rack on the grill (away from the heat source) and close the lid.
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 Celcius when using a temperature probe.
Once the desired temperature is reached, remove from the heat, and rest for 5-7 minutes before slicing in 2 bone increments. Serve immediately.
Ingredients
Directions
Preheat BBQ to medium-high.
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.
In a medium bowl, mix pistachios, bread crumbs and garlic oil.
Combine Dijon mustard and honey; brush all over the lamb; press the pistachio mixture over the lamb, ensuring the mustard layer is covered.
Preheat BBQ to medium-low and set up for indirect cooking.
Place the lamb rack on the grill (away from the heat source) and close the lid.
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 Celcius when using a temperature probe.
Once the desired temperature is reached, remove from the heat, and rest for 5-7 minutes before slicing in 2 bone increments. Serve immediately.
Notes
Looking for more Christmas recipes? We’ve compiled them for you! Check this out: Best Christmas Desserts
