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Whole Rack of Lamb
By Anya Fernald
Anya Fernald showcases the incredible natural flavor of grass-fed lamb with her simple recipe. The garlic and thyme crust is as delicious as it is aromatic.
Prep Time
15 Minutes
Cook Time
30 Minutes
Pellets
Hickory
Ingredients
How many people are you serving?
4
Activating this element will cause content on the page to be updated.Units of Measurement:
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| 8 Clove | fresh garlic |
| 1 | small bunch fresh thyme, stems removed |
| 1 Tablespoon | kosher salt |
| 2 Teaspoon | Olive oil |
| 1 Teaspoon | sherry vinegar |
| 2 Pound | rack of grass-fed lamb |
Steps
1
When ready to cook, set the Traeger temperature to 450°F and preheat with lid closed for 15 minutes.
450 ˚F / 232 ˚C
2
Add the fresh garlic, thyme, salt, oil, and vinegar to a food processor. Process the ingredients into a paste. Rub the paste all over the rack of lamb.
Ingredients
8 Clove fresh garlic
1 small bunch fresh thyme, stems removed
1 Tablespoon kosher salt
2 Teaspoon Olive oil
1 Teaspoon sherry vinegar
2 Pound rack of grass-fed lamb
3
Insert the probe into the center of the rack of lamb, avoiding any bones and large pockets of fat if possible. Place the rack of lamb fat-side-down directly on the grill grates. Close the lid and cook for 20 minutes. Turn the rack of lamb over, so the fat side is up and cook for 10 minutes, or until the internal temperature reaches 150-160°F.
450 ˚F / 232 ˚C
150 ˚F / 66 ˚C
4
Remove the lamb from the grill and let it rest for 10 minutes. Slice the rack between the bones into chops and serve. Enjoy!