Roasted Rack Of Lamb
By Traeger Kitchen
This roasted rack of lamb is rubbed down with mustard, seasoned generously with salt & pepper, coated with a Panko breadcrumb mixture and roasted over rich hickory for a simple take on an elevated dish.
Prep Time
15 Minutes
Cook Time
20 Minutes
Pellets
Hickory
Ingredients
Number of people serving
4
Activating this element will cause content on the page to be updated.Units of measurement:
main
| 1 Rack | (1-1/2 lb) lamb, frenched |
| 1/2 Cup | yellow mustard |
| 1 Tablespoon | salt |
| 1 Teaspoon | ground black pepper |
| 1 Cup | panko breadcrumbs |
| 1 Tablespoon | minced Italian parsley |
| 1 Teaspoon | minced sage |
| 1 Teaspoon | minced rosemary |
Step
1
Trim and clean the lamb if your butcher hasn’t already done so.
2
Rub the exterior with mustard and season generously with salt and pepper.
3
In a shallow baking dish, combine breadcrumbs and herbs. Dredge the lamb in the breadcrumb mixture.
4
When ready to cook, set Traeger temperature to 500°F and preheat, lid closed for 15 minutes.
500 ˚F / 260 ˚C
5
Place the rack of lamb directly on the grill grate bone side down and cook for 20 minutes or until the internal temperature reaches 120°F.
500 ˚F / 260 ˚C
120 ˚F / 49 ˚C
6
Remove from the grill and let rest 5 to 10 minutes before slicing. Enjoy!
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