Steps

• 1

  Coat a large cast-iron skillet with the 1 tablespoon of vegetable oil and place it on the grill grate. Preheat the Traeger (and heat the skillet) with the lid closed to 475°F; this will take at least 15 minutes.

  475 ˚F / 246 ˚C

  00:15

• 2

  Pat the lamb dry with paper towels and generously season the lamb rack all over with the herbes de Provence and salt.

• 3

  Insert a leave-in thermometer into the center of the meaty section of the rack of lamb, avoiding the bones. Place the lamb in the skillet on the grill grate. Close the lid and cook, flipping the rack occasionally in the skillet, until browned on all sides, 8 to 10 minutes.

  475 ˚F / 246 ˚C

  00:08

• 4

  Leaving the skillet on the grill, transfer the lamb to a small rimmed baking sheet or plate and set aside.

• 5

  Add the carrots, potatoes, garlic, thyme, salt, and pepper to the hot skillet and stir to combine. Close the lid and cook for 30 minutes.

  475 ˚F / 246 ˚C

• 6

  Meanwhile, in a small bowl, combine the pistachios, bread crumbs, butter, olive oil, and a pinch of salt and pepper. Stir to combine. Spread the mustard on the fat-side of each rack of lamb. Pat the pistachio mixture on top of the mustard to coat well.

• 7

  Place the lamb rack on the grill grate bone side down next to the skillet. Close the lid and cook for 15 minutes.

  475 ˚F / 246 ˚C

  00:15

• 8

  Open the grill and stir the potatoes and carrots. Close the lid and continue cooking until the internal temperature of the lamb reaches 125°F, another 5 to 10 minutes.

  475 ˚F / 246 ˚C

  125 ˚F / 52 ˚C

• 9

  Transfer the lamb rack to a cutting board and let rest for 10 minutes.

• 10

  Poke the vegetables with a fork to see if they are tender. If not, keep cooking until tender.

• 11

  Cut the lamb rack into single or double chops and serve with the vegetables. Enjoy!