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Roasted Rack Of Lamb

15

20

Hickory

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.

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  • 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

  • 1

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

    • 1 Rack (1-1/2 lb) lamb, frenched

  • 2

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

    • 1/2 Cup yellow mustard

    • 1 Tablespoon Salt

    • 1 Teaspoon Ground black pepper

  • 3

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

    • 1 Cup panko breadcrumbs

    • 1 Tablespoon minced Italian parsley

    • 1 Teaspoon minced sage

    • 1 Teaspoon minced rosemary

  • 4

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

    450 ˚F

  • 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.

    450 ˚F

    120 ˚F

  • 6

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

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