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.
Prep Time: 15 MINUTES
Cook Time: 20 MINUTES
Pellets: HICKORY
Serves 4
MAIN
| 1 Rack | (1-1/2 lb) lamb, frenched |
| 125 mL | yellow mustard |
| 1 Tablespoon | salt |
| 1 Teaspoon | ground black pepper |
| 225 mL | panko breadcrumbs |
| 1 Tablespoon | minced Italian parsley |
| 1 Teaspoon | minced sage |
| 1 Teaspoon | minced rosemary |
Steps
- 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.
- In a shallow baking dish, combine breadcrumbs and herbs. Dredge the lamb in the breadcrumb mixture.
- When ready to cook, set Traeger temperature to 500°F and preheat, lid closed for 15 minutes.
- 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.
- Remove from the grill and let rest 5 to 10 minutes before slicing. Enjoy!