Lamb:
Sear lamb.
Coat in mustard or eta barbecue sauce.
Then in the following:
Bread crumb.
Pistachio.
Parmesan cheese.
Parsley.
Garlic.
Thyme.
Rosemery.
Smoke until it reaches 60 c in the charcoal webber.
Traditional and original recipe.
Photo from www.duckduckgo.com
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