A deliciously smoked rack of lamb coated with a pistachio crust and served with an apricot glaze. The lamb is seasoned and seared before being coated in a flavorful mixture and smoked to perfection.
1: Season the lamb with salt, pepper, garlic powder, and smoked paprika.
2: Sear the lamb in a hot cast iron pan for a few minutes to brown.
3: Once cooled down, apply dijon mustard to the lamb and add the pistachio crust.
4: For the pistachio crust, combine crushed pistachios, bread crumbs, melted butter, and olive oil.
5: Smoke the lamb at 275 degrees until the internal temperature reaches 130-135 degrees.
6: Let the lamb rest for 10 minutes before slicing.
7: For the apricot glaze, whisk together apricot jam, balsamic vinegar, a pinch of salt, and pepper.
8: Heat the glaze to combine and serve with the sliced lamb.
