INGREDIENTS
For the lamb rack:
1 rack of lamb
1 tbsp Dijon mustard
1 tbsp olive oil
1/4 cup panko breadcrumbs
1/4 cup shelled pistachios, finely chopped
2 tbsp grated parmesan
1 tbsp finely chopped rosemary
1 tsp garlic powder
Salt & pepper, to taste
For the chimichurri glaze:
1/2 cup fresh parsley
2 tbsp red wine vinegar
1 garlic clove
1/2 tsp chili flakes
1/3 cup olive oil
Salt, to taste
METHOD
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Pat the lamb dry and season with salt and pepper. In a small bowl, mix Dijon mustard and olive oil. Brush all over the meat side of the rack.
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In another bowl, combine panko, crushed pistachios, parmesan, rosemary, and garlic powder. Press the crust mixture onto the mustard-coated side of the lamb to form an even layer.
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Heat your BBQ to medium-high. Sear the crusted side of the lamb rack for 2–3 minutes until golden and lightly charred. Then move it to indirect heat, cover, and grill for 15–20 minutes, or until internal temp reaches 55–60°C for medium-rare.
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While the lamb is cooking, blitz together parsley, vinegar, garlic, chili flakes, olive oil, and salt until smooth but still a bit chunky.
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Rest the lamb for 10 minutes after grilling. Brush generously with chimichurri before slicing between the bones.
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Plate with extra chimichurri on the side and enjoy with grilled vegetables or a citrusy couscous salad.
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