Roasted Rack Of Lamb
By Traeger Kitchen
This roasted rack of lamb is rubbed down with mustard, seasoned generously with salt and pepper, coated with a panko bread crumb mixture, and roasted over rich hickory pellets for a flavorful take on an elevated dish.
Prep Time
15 Min
Cook Time
20 Min
Pellets
Hickory
Ingredients
This recipe serves:
4
Activating this element will cause content on the page to be updated.Units of Measurement:
main
| 1 Rack | (1 1/2 lb) of lamb, Frenched |
| 1/2 Cup | yellow mustard |
| 1 Tablespoon | kosher salt |
| 1 Teaspoon | freshly ground black pepper |
| 1 Cup | panko breadcrumbs |
| 1 Tablespoon | minced fresh Italian parsley |
| 1 Teaspoon | minced fresh sage |
| 1 Teaspoon | minced fresh rosemary leaves |
Steps
1
When ready to cook, set the Traeger temperature to 450°F and preheat with the lid closed for 15 minutes.
450 ˚F / 232 ˚C
00:15
2
Trim and clean the lamb, if needed. Rub the rack with the mustard and season generously with salt and pepper.
3
In a shallow baking dish, combine the bread crumbs, parsley, sage, and rosemary. Press the bread crumb mixture into the lamb.
4
Place the rack of lamb directly on the grill grates, bone-side down. Insert the probe horizontally through the center of the rack, avoiding the bones. Close the lid and cook until the internal temperature reaches 120°F for medium-rare, about 20 minutes, or your desired temperature.
450 ˚F / 232 ˚C
120 ˚F / 49 ˚C
00:20
5
Remove the lamb from the grill and let rest for 5-10 minutes before slicing between the bones into individual chops. Enjoy!
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