Whole Rack of Lamb by Anya Fernald Recipe | Traeger Grills
This recipe is designed for American grassfed lamb, which tends to be larger and a little fattier than New Zealand lamb. The garlic crust is super flavorful and complements the flavor of the lamb and...
Ingredients
- 8 Clove fresh garlic
- 1 small bunch fresh thyme, stems removed
- 1 Tablespoon kosher salt
- 2 Teaspoon olive oil
- 1 Teaspoon sherry vinegar
- 2 Pound rack of grass-fed lamb
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