Herb Crusted Lamb Rack | MEATER

Our lamb recipe with turmeric rice is the perfect dish for a nice dinner party any night of the week. It’s easy to make, delicious and will leave your guests asking for seconds. Pair it with a fresh arugula salad or roasted veggies and a nice bottle of red wine to give your guests a 5-star dining experience right out of your own kitchen!


  • MEATER Plus
  • Large bowl
  • Small bowl
  • Cutting board
  • Cast iron skillet
  • Rice Cooker
  • Sharp knife


  • Prep : 20 minutes
  • Cook Time : ~ 1 hour


  • 130°F (54°C) – medium rare



  • 2 lb rack of lamb
  • 5 tablespoons Traeger Prime Rib Rub – Rosemary & Garlic
  • 5 cloves garlic, peeled and smashed
  • 2 tablespoons unsalted butter
  • 3 sprigs rosemary

Herb crust

  • 2 cups breadcrumbs
  • 1 cup fresh flat-leaf parsley
  • 2 tablespoons fresh rosemary
  • 1 cup grated parmesan cheese
  • 5 tablespoons Dijon mustard

Turmeric Yellow Rice

  • 2 cups rice
  • 4 cups water
  • 1 tablespoon turmeric
  • 1 tablespoon curry powder
  • salt & pepper to tase


1. Get started by preheating the Traeger, grill, or oven to 275°F (135°C).

2. Next, put your cutting skills to the test. Crosshatch the lamb rack and season it generously with the rub to marinate your meat in all the delicious flavor.

3. Time to get started on the crust. Heat a cast iron skillet over medium heat. When it’s nice and hot, melt your butter in there and sear the lamb for a nice golden crust. Add your rosemary and garlic cloves to the skillet and give your rack a little bath with the butter, as the garlic and rosemary infuse it with aromatic flavor.

4. Now for the best part of the crust, the herb blend! Mix together all the ingredients for your herb crust, but leave out the Dijon mustard.

5. When your lamb is all done searing, take it off the heat and evenly spread on the Dijon mustard. This will act as the glue for your herb crust to stick to the lamb rack. Then, make sure you coat it evenly, pressing the herb mixture into the meat.

6. Up next, probe your rack! Insert your probe into the thickest part of the lamb, avoiding the bone. Then, place it directly on the grates and get grillin’. Cook until the internal temperature of the lamb reaches 130°F (54°C) for medium-rare, or adjust it to your preferred doneness.

7. In the meantime, you can get your rice going. Wash the rice thoroughly until the water runs clear. Add your water, rice and all the spices into your rice cooker and start cooking. When it’s all done, fluff it with a fork to get it ready for serving.

8. When MEATER notifies you that your rack is ready to be removed from heat, take it off the grill and let it rest until MEATER says it’s ready to eat. While it’s resting, you can put your fluffed turmeric rice on a serving dish and use some fresh parsley to garnish. Place your lamb rack on your bed of rice and you’re ready to serve. Bon appétit!

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