Grilled Rack with Dijon-Balsamic Glaze

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.