Skip to Main Content
Roasted Rack Of Lamb

Roasted Rack Of Lamb

By Traeger Kitchen

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.

Prep Time

15 Min

Cook Time

20 Min

Pellets

Hickory
Yields: 4 Servings

Ingredients

main
1 Rack(1-1/2 lb) lamb, frenched
1/2 Cupyellow mustard
1 Tablespoonsalt
1 Teaspoonground black pepper
1 Cuppanko breadcrumbs
1 Tablespoonminced Italian parsley
1 Teaspoonminced sage
1 Teaspoonminced rosemary
Units of Measurement:

Step

  • Step 1

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

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

  • Step 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

  • Step 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

  • Step 4

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

    500 ˚F / 260 ˚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.

    500 ˚F / 260 ˚C

    120 ˚F / 49 ˚C

  • Step 6

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

My Notes


In order to add notes for this recipe, you must log in or create an account.