Recipe Provided ByAmerican Lamb Board
1 hr 30 min
- 1 rack of American Lamb
- 1/4 cup dry white wine
- 1 tablespoon Dijon-style mustard
- 1 tablespoon balsamic vinegar
- 1 teaspoon honey
- Salt and freshly ground black pepper, to taste
Toasted Bread Crumb Dip:
- 1 tablespoon extra-virgin olive oil
- 1/2 cup fresh bread crumbs
- Salt, to taste
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 1/4 inch of fat on the rack.
For the Dijon-Balsamic Glaze: In a small saucepan over medium-high heat, add wine, mustard, vinegar, honey, salt and pepper. Whisk to combine; bring to a boil. Lower heat and reduce by half. Cool slightly; brush liberally on lamb. (If there is leftover, brush on the rack as it cooks.)
For the Toasted Bread Crumb Dip: 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 before serving.
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.
USDA recommends the following time and temperature parameters
Internal temperature of 160°F
All Other Cuts
Internal temperature of 145°F, with a 3 minute rest