Roasted Rack Of Lamb

Original cookbook page 290

Herb-crusted rack of lamb with a mustard coating and panko breadcrumb crust, grilled to perfection. Recipe from Traeger Kitchen.

Ingredients

• 1 Rack (1-1/2 Lb) Lamb, Frenched
• 1/2 Cup Yellow Mustard
• 1 Tablespoon Salt
• 1 Teaspoon Ground Black Pepper
• 1 Cup Panko Breadcrumbs
• 1 Tablespoon Minced Italian Parsley
• 1 Teaspoon Minced Sage
• 1 Teaspoon Minced Rosemary

Instructions

1. Trim and clean the lamb if your butcher hasn't already done so.
2. Rub the exterior with mustard and season generously with salt and pepper.
3. In a shallow baking dish, combine breadcrumbs and herbs. Dredge the lamb in the breadcrumb mixture.
4. When ready to cook, set Traeger temperature to 500°F and preheat, lid closed for 15 minutes.
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.
6. Remove from the grill and let rest 5 to 10 minutes before slicing. Enjoy!