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Grilled Rack with Dijon-Balsamic Glaze

Servings:
4
Prep Time:
1 hr.
Cook Time:
30 mins.

Ingredients

  • 1 rack of American Lamb
Dijon-Balsamic Glaze
  • 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
Toasted Bread Crumb Dip
  • 1 tablespoon extra virgin olive oil
  • 1/2 cup fresh bread crumbs
  • Salt, to taste

Preparation

  1. 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.
  2. 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.)
  3. 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.
  4. 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).
  5. Allow rack to rest, lightly covered, for at least 10 minutes. Cut into 2-chop portions (double chops), or slice into 8 chops.
  6. Before serving, dip one side of each chop into the bread crumb mixture.
 
 


Source: American Lamb Board