ROASTED RACK OF LAMB

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.

CategoryDifficultyIntermediate

Yields6 Servings
Prep Time15 minsCook Time20 mins

INGREDIENTS
 1 Rack (1-1/2 lbs) Lamb, French Cut
 1 tbsp Black Pepper, Ground
 1 tsp Mace
 6 tbsp Yellow Mustard
 1 cup Panko
 1 tsp Rosemary
 1 tbsp Salt
 1 tbsp Italian Parsley, Minced

PREPERATION
1

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.

2

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

3

When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 450 degrees F (or 500 degrees F if using a WiFIRE enabled grill) and preheat lid closed for 10-15 minutes.

4

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 degrees F when an instant read thermometer is inserted into the thickest part of the lamb.

5

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

Ingredients

INGREDIENTS
 1 Rack (1-1/2 lbs) Lamb, French Cut
 1 tbsp Black Pepper, Ground
 1 tsp Mace
 6 tbsp Yellow Mustard
 1 cup Panko
 1 tsp Rosemary
 1 tbsp Salt
 1 tbsp Italian Parsley, Minced

Directions

PREPERATION
1

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.

2

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

3

When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 450 degrees F (or 500 degrees F if using a WiFIRE enabled grill) and preheat lid closed for 10-15 minutes.

4

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 degrees F when an instant read thermometer is inserted into the thickest part of the lamb.

5

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

ROASTED RACK OF LAMB
IngredientsDirections

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