Grilled Rack with Dijon-Balsamic Glaze
Tender grilled lamb rack is finished with a tangy Dijon-balsamic glaze and served with a crunchy toasted breadcrumb dip for rich, savory flavor. It’s an impressive yet approachable main that’s perfect for a special dinner or weekend grilling.
| Serving Size | 4 |
|---|---|
| Prep Time | 1 hr. |
| Cook Time | 30 mins. |
Ingredients
- 1 rack of American Lamb
- 1/4 cup dry white wine
- 1 tablespoon Dijon-style mustard
- 1 tablespoon balsamic vinegar
- 1 teaspoon honey
- Freshly ground black pepper, to taste
- Salt, to taste
- 1 tablespoon extra virgin olive oil
- 1/2 cup fresh bread crumbs
- Salt, to taste
Preparation
- Bring the rack to room temperature (at least 30 minutes out of the refrigerator) before grilling. Trim some of the fat cap off the rack, leaving about ¼” of fat on the rack.
- To prepare the Dijon-Balsamic Glaze, combine wine, mustard, vinegar, honey, pepper and salt in a small saucepan over medium-high heat. Bring to a boil. Lower heat and reduce by half. Cool slightly; brush liberally on the lamb rack. (If there is leftover glaze, brush on the rack as it cooks.)
- In a large sauté pan over medium-high heat, add oil and bread crumbs. Stir, toasting until the bread crumbs brown. Season to taste with salt.
- Preheat grill to medium-high. Grill the rack over medium-high heat, fat-side down. Once browned, flip the rack over and move to a cooler part of the grill. Grill to medium-rare (remove from heat when thermometer registers between 130°F and 135°F, or to desired doneness).
- Allow rack to rest, lightly covered, for at least 10 minutes. Cut into 2-chop portions (double chops), or slice into 8 chops.
- Before serving, dip one side of each chop into the bread crumb mixture.
Grilled Rack with Dijon-Balsamic Glaze
Tender grilled lamb rack is finished with a tangy Dijon-balsamic glaze and served with a crunchy toasted breadcrumb dip for rich, savory flavor. It’s an impressive yet approachable main that’s perfect for a special dinner or weekend grilling.
4
Prep: 1 hr.
Cook: 30 mins.
Preparation
- Bring the rack to room temperature (at least 30 minutes out of the refrigerator) before grilling. Trim some of the fat cap off the rack, leaving about ¼” of fat on the rack.
- To prepare the Dijon-Balsamic Glaze, combine wine, mustard, vinegar, honey, pepper and salt in a small saucepan over medium-high heat. Bring to a boil. Lower heat and reduce by half. Cool slightly; brush liberally on the lamb rack. (If there is leftover glaze, brush on the rack as it cooks.)
- In a large sauté pan over medium-high heat, add oil and bread crumbs. Stir, toasting until the bread crumbs brown. Season to taste with salt.
- Preheat grill to medium-high. Grill the rack over medium-high heat, fat-side down. Once browned, flip the rack over and move to a cooler part of the grill. Grill to medium-rare (remove from heat when thermometer registers between 130°F and 135°F, or to desired doneness).
- Allow rack to rest, lightly covered, for at least 10 minutes. Cut into 2-chop portions (double chops), or slice into 8 chops.
- Before serving, dip one side of each chop into the bread crumb mixture.
Ingredients
- 1 rack of American Lamb
- 1/4 cup dry white wine
- 1 tablespoon Dijon-style mustard
- 1 tablespoon balsamic vinegar
- 1 teaspoon honey
- Freshly ground black pepper, to taste
- Salt, to taste
- 1 tablespoon extra virgin olive oil
- 1/2 cup fresh bread crumbs
- Salt, to taste
