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A roasted rack of lamb is tender meat with a delectable crispy exterior filled with herbs and spices. What’s more, this rack of lamb is doused with mustard, pepper, and salt and then coated with a panko breadcrumb mixture, roasted over hickory pellets for a super flavorful dish.
Ingredients
Units Scale
- 1 teaspoon chopped fresh rosemary leaves
- 1 rack (1 1/2 lb) of lamb Frenched
- 1 teaspoon chopped fresh sage
- 1/2 cup of yellow mustard
- 1 tablespoon chopped fresh Italian parsley
- 1 tablespoon kosher salt
- 1 cup of panko breadcrumbs
- 1 teaspoon of freshly ground black pepper
- Hickory pellets
Instructions
- First, set the Traeger to 450°F, and with the lid closed, preheat for 15 minutes.
- If needed, trim and clean the lamb. Then rub mustard over the rack of lamb and season well with salt and pepper.
- Mix the rosemary, parsley, and sage with the panko breadcrumbs and press it into the lamb.
- Next, with the bone-side down, put the lamb directly on the grill grates. Put the probe into the center of the rack horizontally. For medium-rare, cook for about 20 minutes until the internal temperature reaches 120°F.
- Take the lamb off the grill and allow it to rest for 5-10 minutes before slicing. Serve and enjoy.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Grill