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.
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|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|
When ready to cook, set the Traeger temperature to 450°F and preheat with the lid closed for 15 minutes.
450 ˚F / 232 ˚C
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
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
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
Remove the lamb from the grill and let rest for 5-10 minutes before slicing between the bones into individual chops. Enjoy!