Pistachio Crusted Rack of Lamb
Chef Tom cooks up a beautiful rack of lamb with an amazing pistachio based crust. This recipe pops with flavor, and is a great update to your typical lamb recipe. Shop @ ATBBQ: https://www.atbbq.com/
Full Recipe: https://thesauce.atbbq.com/videos-pistachio-crusted-rack-of-lamb/
Featured products:
Yoder Smokers YS640 Pellet Grill – https://www.atbbq.com/yoder-smokers-ys640-pellet-grill-standard-cart.html
House of Q Slow Smoke Gold – https://www.atbbq.com/house-of-q-slow-smoke-gold-bbq-sauce-and-slather.html
Oakridge BBQ Black Ops – https://www.atbbq.com/oakridge-bbq-black-ops-brisket-rub-seasoning.html
Lodge 12″ Cast Iron Skillet – https://www.atbbq.com/lodge-logic-12-inch-cast-iron-skillet.html
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of coarse its tender…. its raw
Considering the price of lamb per pound, how on earth could you take the fat off? That's the best part of the whole dish.
I was wondering why you didn't marinate it as I have seen so many others do? I would for sure.
Super Like
Damn, I love this channel.
I want to try this but that's a little to rare for me. Would 145 to 150 degrees be okay?
Very nice and going to try that this week. Unfortunately there is no Black Ops available where I'm living or online. Do you have any suggestions on creating a nice rub from scratch?
Nobody, I mean NOBODY does meat like you chef ?? your dedication to your craft is admireable ✊?
Undercooked ??
Also good with cashews or macadamiasà
Love your videos. I wanted to buy your mustard sauce but it was out of stock. Can you tell where i can buy it please
Made this last weekend with some garlic mashed cauliflower and roasted carrots. I made my own Black Ops rub using the ingredients list and some guessing. The recipe as-is is VERY good, but it benefitted greatly from a simple pan sauce made with reduced beef broth, red wine, and a pad of butter. Great recipe, and thanks for the steady stream of good content.
That is raw might as well eat it right out of the package
Probably your best video. Definitely will make this
Chef Tom… would regular English mustard be a suitable substitute or is your mustard sauce not so strong.
I was thinking of using an English mustard and adding a bit of honey and lemon juice to balance out the flavour (English yellow mustard is very strong)
any advice? thanks
2:15 ……. FUCK YOU…. BACK SIDE JUST AS IMPORTANT!!!!……dislike…..
Come at me SHEEEEEEP!!!!!…..
looks really good Chef Tom , keep it up
What wood is the pellets made of?
Alternatives to parmesan for a more kosher option?
You are the man Chef Tom!
it's raw!!
cost 42 dollars
I bet that rack of lamb call boat $42
Really good videos I can't wait to try your recipes, I am a spices fanatic so where can i get the ones you use. GOOD WORK!!!!!
I'd eat that crust by itself. Looks great! Noticed the crust was kind of falling off during carving. Would it be more solid if I wet it with egg white for instance rather than olive oil? The idea being the egg would solidify with heat.
Awesome cook Tom.that pistachio crust sounds amazing, have give this one a try..
Just curious but did you have a chance to look into the Turducken?
Nice job!
Spendy dish ^^ I feel like you would get more flavor out of it if you brought it up another 10 – 15 degrees
Hey Tom!! I just wanted to wish you and your family a MERRY CHRISTMAS!! I always enjoy the videos…..its great to get ideas from another chef. Enjoy the holidays!!!!