Grilled Rack of American Lamb with Dijon-Balsamic Glaze

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.