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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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, set Traeger temperature to 500°F and preheat, lid closed for 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°F.
Remove from the grill and let rest 5 to 10 minutes before slicing. Enjoy!
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