Traeger Kitchen


Roasted Rack Of Lamb

Prep Time

15 Minutes

Cook Time

20 Minutes

Effort

Pellets

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

How many people are you serving?

4

Units of Measurement:

main
  • 1 Rack (1-1/2 lb) lamb, frenched

  • 1/2 Cup yellow mustard

  • 1 Tablespoon salt

  • 1 Teaspoon ground black pepper

  • 1 Cup panko breadcrumbs

  • 1 Tablespoon minced Italian parsley

  • 1 Teaspoon minced sage

  • 1 Teaspoon minced rosemary

Steps

  • 1

    Trim and clean the lamb if your butcher hasn’t already done so.
    Ingredients
    • 1 Rack (1-1/2 lb) lamb, frenched

  • 2

    Rub the exterior with mustard and season generously with salt and pepper.
    Ingredients
    • 1/2 Cup yellow mustard

    • 1 Tablespoon salt

    • 1 Teaspoon ground black pepper

  • 3

    In a shallow baking dish, combine breadcrumbs and herbs. Dredge the lamb in the breadcrumb mixture.
    Ingredients
    • 1 Cup panko breadcrumbs

    • 1 Tablespoon minced Italian parsley

    • 1 Teaspoon minced sage

    • 1 Teaspoon minced rosemary

  • 4

    When ready to cook, set Traeger temperature to 500°F and preheat, lid closed for 15 minutes.
    Grill500 ˚F
  • 5

    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.
    Grill500 ˚F
    Probe120 ˚F
  • 6

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

Cooking Notes

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