- Hey guys, I'm chef Tom
with All Things Barbecue. Today I'm gonna be preparing a pistachio-crusted rack of lamb. (splash) (dripping) (splash) Here's what we're working with. This is a frenched rack of lamb. You can usually pick these up
at your local grocery store and they typically come
in eight-bone sections. What we're gonna do is just clean up the outside a little bit. You guys can see right here, this is some silverskin, kinda chewy, not all the pleasant. We're just gonna take that layer off. You're not gonna get all of it 'cause it does run through
in a couple different places, but where we can clean it up, we wanna clean it up. So, like I said, this silverskin here is gonna run underneath
this piece of meat, so we're just gonna leave that there. We're not gonna mess with that too much. We'll just clean up the outside. This meat right here is really what we're going
to be eating in the end. There's not much up here, so we don't really need to worry about messing with that fat, but you can see here, these are just a couple
of bites each chop. That's where we're really gonna
focus on getting our flavor, getting our seasoning, and all of that. On the back side, we're really not gonna do anything to this because, like I said,
everything that we're eating is over here, so we don't really have to
mess with this too much. You know, like in pork ribs you might try and take off that parchment. The parchment's a lot more thin on these, it's not so much of a concern. Now there's a couple steps in this process of cooking the rack of lamb. The first thing that we're gonna do is get it seasoned up and throw
it in a really hot skillet so we get a nice crust on the outside. Just a little bit of browning and that's gonna add
a lot of extra flavor. Just gonna put a little
bit of olive oil on here so that we can get this
rub to stick really nicely. Then, we'll be seasoning this today with Oakridge BBQ's Black Ops. Now this is really great earthy rub. It's got the typical stuff
that you like in a savory rub. It's got some garlic, some salt and pepper, but it also has some cool stuff like shiitake mushrooms and coffee, which really add some interest. We're going to be seasoning
all the way around this piece of meat. Again, back side not so important because we're not actually
gonna be eating that part. Let's let that set up and then we'll get it in our hot skillet. Our pan's smoking hot. We're gonna add some vegetable oil, has a little higher smoke
point than olive oil. Let that heat up really quick and then we're gonna do
a quick sear on the lamb. (sizzling) When we get a good sear on there, we can go ahead and flip it over, get the other side of that loin. We're not looking to
cook this at this time. All we're really looking to do
is get some nice color on it. You can do this on your stove top. You can do this on your
grill if you want to, but that's exactly what we're looking for is some nice color. Now we're gonna go finish
preparing the crust. The main components of our crust today consist of pistachios and Parmesan, and the first thing we're gonna do is get our pistachios broken down. We've got a half cup of pistachios, a quarter cup of Parmesan. What we're gonna do is run this pulse just a little bit and break this down so it's nice and chunky, not quite a powder 'cause
you want some texture left. Let's take a peek. In addition to our
pistachios and our Parmesan, we need a quarter cup breadcrumbs. Add about two teaspoons of minced garlic, teaspoon of rosemary, and to add a little extra flavor a little bit more of that Black Ops, we'll do about two teaspoons. We don't need a lot because there's plenty of salt
in those pistachios already. Just to make it all come together, we'll add maybe about a
tablespoon of olive oil. (ingredients shuffling) It's kind of a damp mixture and you can see if you
grab it, squeeze it, it holds together a little bit. It's not just dust, so that's gonna hold on to the lamb nice. To help the crust adhere to the lamb and to add another layer
to our flavor profile, we're gonna be adding some
mustard sauce to the outside, a fairly generous amount. This is House of Q's Slow Smoke Gold, it's our favorite of all of our
mustard sauces that we have. I'm gonna get a good amount on there and then we'll kind of brush it around. Let's just make sure that we get all of the
exposed meat surfaces. Now, we can just dip this in our crust. Alright, that's pretty good. Might just add a little extra, pat it on there. You are going to lose
a little bit going on and coming off of the grill, but there's gonna be plenty left on there, if you make sure that you have all of
those surfaces covered. At this point, this guy's
ready to go on the grill. We're roasting our rack of lamb on a Yoder Smokers YS640
pellet grill today. The temperature is set at 400 degrees. We're gonna place it
right here on the top. Let is roll until it hits
120 degrees internal. Our lamb has been on for 15 minutes. We're gonna take this off very gently, so we don't lose too much of our crust. We're sitting right at
about 120 down here. This is going to be a little bit warmer. This down here is going
to be a little bit colder, but this is a good spot to pull this off. Our lamb has been resting
for about ten minutes now. Let's slice it up and see how we did. You're just going to slice
down inbetween the bones, all the way through the meat. You're probably gonna
have to work your way around the knuckle down at the bottom. That's fine, just work
your knife around there until you get through. If you're serving your lamb as an entrée, you may wanna do two-bone chops, but if you're doing them out on a platter for an appetizer or something like that little one-bone lamb lollipops
are really nice as well. Right in here is where we were getting
that 120 degree temperature. Of course, it was a little
bit cooler right down here because that's a little bit fatter. All the way up at this end, this was maybe sitting at about 130, so it's a little bit more cooked. Generally speaking, we like this 120-range right here, that nice rare temperature range. That's really where lamb belongs. (chewing) Mmm. That pistachio crust
with the rosemary in it, it's like it was made to go with lamb. I love the contrast of the
crunchiness on the outside. The lamb meat itself is
just so supple and tender. I'm gonna finish this up. You guys go get started on yours. Thanks so much for watching. If you enjoyed the video, please click the subscribe button . If you have any questions or comments or there's anything you'd
like to see me cook, let me know in the comment
section down below. For more recipes, tips, and techniques, head over to thesauce.atbbq.com All Things Barbecue, where barbecue legends are made.
