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Roasted Rack Of Lamb

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 Minutes

Cook Time

20 Minutes




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Units of Measurement:
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


  • 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

  • 2

    Trim and clean the lamb, if needed. Rub the rack with the mustard and season generously with salt and pepper.

    • 1 Rack (1 1/2 lb) of lamb, Frenched

    • 1/2 Cup yellow mustard

    • 1 Tablespoon kosher salt

    • 1 Teaspoon freshly ground black pepper

  • 3

    In a shallow baking dish, combine the bread crumbs, parsley, sage, and rosemary. Press the bread crumb mixture into the lamb.

    • 1 Cup panko breadcrumbs

    • 1 Tablespoon minced fresh Italian parsley

    • 1 Teaspoon minced fresh sage

    • 1 Teaspoon minced fresh rosemary leaves

  • 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

  • 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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