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Roasted Rack of Lamb

Difficulty 3/5
|
Prep time 15 mins

Cook time 20 mins
|
Serves 4-6

Hardwood 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.

Ingredients

1 rack (1-1/2 lbs) LAMB, FRENCHED

1/2 cup YELLOW MUSTARD

1 tbsp SALT

1 tsp BLACK PEPPER, GROUND

1 cup PANKO

1 TBSP ITALIAN PARSLEY, MINCED

1 TSP SAGE, MINCED

1 TSP ROSEMARY, MINCED

Preparation

Trim and clean the lamb if your butcher hasn’t already done so. Rub the exterior with mustard and season generously with salt and pepper.

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

When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 450 degrees F (or 500 degrees F if using a WiFIRE enabled grill) and preheat lid closed for 10-15 minutes.

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 degrees F when an instant read thermometer is inserted into the thickest part of the lamb.

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

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