Étapes

• Step 1

  Trim and clean the lamb if your butcher hasn’t already done so.

  Ingrédients

  • 1 Rack (1-1/2 lb) lamb, frenched

• Step 2

  Rub the exterior with mustard and season generously with salt and pepper.

  Ingrédients

  • 1/2 Cup moutarde jaune

  • 1 Tablespoon Sel

  • 1 Teaspoon Poivre noir Moulu

• Step 3

  In a shallow baking dish, combine breadcrumbs and herbs. Dredge the lamb in the breadcrumb mixture.

  Ingrédients

  • 1 Cup panko breadcrumbs

  • 1 Tablespoon minced Italian parsley

  • 1 Teaspoon minced sage

  • 1 Teaspoon minced rosemary

• Step 4

  When ready to cook, set Traeger temperature to 450°F and preheat, lid closed for 15 minutes.

  00:15

  450 ˚F / 232 ˚C

• Step 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.

  00:20

  450 ˚F / 232 ˚C

  120 ˚F / 49 ˚C

• Step 6

  Remove from the grill and let rest 5 to 10 minutes before slicing. Enjoy!