Wild Game: How to French a Backstrap with John Dudley
Jump To Recipe
If you’ve ever wanted to learn how to French a rack, but have been too intimidated, then this video is for you. John Dudley breaks down the process and walks you through it step by step. Although he focuses on elk backstrap here, the same principles can be applied to French lamb or pork racks as well.
Roasted Rack Of Lamb
by Traeger Kitchen
Prep Time
15 Min
Cook Time
20 Min
Serves
4
Pellets
Hickory
This roasted rack of lamb is rubbed down with mustard, seasoned generously with salt and pepper, coated with a panko bread crumb mixture, and roasted over rich hickory pellets for a flavorful take on an elevated dish.
Ingredients
main
| 1 Rack | (1 1/2 lb) of lamb, Frenched |
| 1/2 Cup | yellow mustard |
| 1 Tablespoon | kosher salt |
| 1 Teaspoon | freshly ground black pepper |
| 1 Cup | panko breadcrumbs |
| 1 Tablespoon | minced fresh Italian parsley |
| 1 Teaspoon | minced fresh sage |
| 1 Teaspoon | minced fresh rosemary leaves |
1
When ready to cook, set the Traeger temperature to 450°F and preheat with the lid closed for 15 minutes.
2
Trim and clean the lamb, if needed. Rub the rack with the mustard and season generously with salt and pepper.
3
In a shallow baking dish, combine the bread crumbs, parsley, sage, and rosemary. Press the bread crumb mixture into the lamb.
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.
5
Remove the lamb from the grill and let rest for 5-10 minutes before slicing between the bones into individual chops. Enjoy!