Steps

• Step 1

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

  00:15

  450 ˚F / 232 ˚C

• Step 2

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

  Ingredients

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

  • 1/2 Cup yellow mustard

  • 1 Tablespoon kosher salt

  • 1 Teaspoon freshly ground black pepper

• Step 3

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

  Ingredients

  • 1 Cup panko breadcrumbs

  • 1 Tablespoon minced fresh Italian parsley

  • 1 Teaspoon minced fresh sage

  • 1 Teaspoon minced fresh rosemary leaves

• Step 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.

  00:20

  450 ˚F / 232 ˚C

  120 ˚F / 49 ˚C

• Step 5

  Remove the lamb from the grill and let rest for 5-10 minutes before slicing between the bones into individual chops. Enjoy!