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Roasted Rack Of Lamb

Roasted Rack Of Lamb

By Cuisine Traeger

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.

Temps de Préparation

15 Minutes

Temps de Cuisson

20 Minutes

Granulés

Hickory
Yields: 4 Servings

Ingrédients

main
  • 1 Rack(1-1/2 lb) lamb, frenched
  • 1/2 Cupmoutarde jaune
  • 1 TablespoonSel
  • 1 TeaspoonPoivre noir Moulu
  • 1 Cuppanko breadcrumbs
  • 1 Tablespoonminced Italian parsley
  • 1 Teaspoonminced sage
  • 1 Teaspoonminced rosemary
Unités de mesure:

Étapes

  • Step 1

    Trim and clean the lamb if your butcher hasn’t already done so.

    Ingrédients

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

  • Step 2

    Rub the exterior with mustard and season generously with salt and pepper.

    Ingrédients

    • 1/2 Cup moutarde jaune

    • 1 Tablespoon Sel

    • 1 Teaspoon Poivre noir Moulu

  • Step 3

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

    Ingrédients

    • 1 Cup panko breadcrumbs

    • 1 Tablespoon minced Italian parsley

    • 1 Teaspoon minced sage

    • 1 Teaspoon minced rosemary

  • Step 4

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

    00:15

    450 ˚F / 232 ˚C

  • Step 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.

    00:20

    450 ˚F / 232 ˚C

    120 ˚F / 49 ˚C

  • Step 6

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

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