Special thanks to our grilling friends at Traeger for allowing us to share this original recipe by Anya Fernald as our 2026 Grilling for Gold recipe tour takes us to New Zealand & Australia this January.
This recipe use American grass-fed lamb, which tends to be larger and a little fattier than New Zealand lamb. The garlic crust is super flavourful and complements the flavour of the lamb and smells amazing.
- Prep Time: 10 Minutes
- Cook Time: 30 Minutes
- Serves: 4
INGREDIENTS:
- Hickory Pellets
- Traeger Hickory Pellets - $22.99 (20lb bag)
- Traeger Limited Edition, Meat Church Blend - $32.99 (18lb bag)
- Big Boy Ash-Kickin’ Pellets Competition Blend – $12.99 (20lb bag)
- 8 Clove garlic
- 1 Bunch fresh thyme
- 1 Tablespoon kosher salt
- 2 Teaspoon extra-virgin olive oil
- 1 Teaspoon sherry vinegar
- 2 Pound Lamb, Racks
INSTRUCTIONS:
- Step 1 - Process the fresh garlic and all the thyme leaves in your food processor with the salt, oil and vinegar. Rub this pasted all over the rack of grass-fed lamb.
- Step 2 - When ready to cook, set the grill temperature to 450°F and preheat, lid closed for 15 minutes.
- Step 3 - Lay the rack of lamb fat-side down on the grill and cook for 20 minutes. Turn over so the fat side is up and cook for an additional 10 minutes. Thermometer should be placed into the center of the lamb and should register 150-160°F.
- Step 4 - Let rest for 10 minutes. Slice the rack into chops and serve.
Enjoy!
