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 Min
Cook Time
20 Min
Pellets
Hickory
Yields: 4 Servings
Ingredients
main
- 1 Rack(1-1/2 lb) lamb, frenched
- 1/2 Cupyellow mustard
- 1 Tablespoonsalt
- 1 Teaspoonground black pepper
- 1 Cuppanko breadcrumbs
- 1 Tablespoonminced Italian parsley
- 1 Teaspoonminced sage
- 1 Teaspoonminced rosemary
Units of Measurement:
Step
Step 1
Trim and clean the lamb if your butcher hasn’t already done so.
Ingredients
1 Rack (1-1/2 lb) lamb, frenched
Step 2
Rub the exterior with mustard and season generously with salt and pepper.
Ingredients
1/2 Cup yellow mustard
1 Tablespoon salt
1 Teaspoon ground black pepper
Step 3
In a shallow baking dish, combine breadcrumbs and herbs. Dredge the lamb in the breadcrumb mixture.
Ingredients
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 500°F and preheat, lid closed for 15 minutes.
500 ˚F / 260 ˚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.
500 ˚F / 260 ˚C
120 ˚F / 49 ˚C
Step 6
Remove from the grill and let rest 5 to 10 minutes before slicing. Enjoy!
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