Grilled Rack of American Lamb with Dijon-Balsamic Glaze

Grilled Rack of American Lamb with Dijon-Balsamic Glaze


June 27, 2016

  • Prep: 30 mins
  • Cook: 25 mins
  • Yields: 4 servings


1 rack of American Lamb

Dijon-Balsamic Glaze

¼ cup dry white wine

1 tbsp tablespoon Dijon-style mustard

1 tbsp balsamic vinegar

Freshly ground black pepper, to taste

Salt, to taste

Toasted Bread Crumb Dip

1 tbsp tablespoon extra virgin olive oil

½ cup fresh bread crumbs

Salt, to taste


1Rack: 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.

2Dijon Glaze: In a small saucepan over medium-high heat, add wine, mustard, vinegar, honey, pepper and salt. Whisk to combine; bring to a boil. Lower heat and reduce by half. Cool slightly; brush liberally on the lamb rack. (If there is left over, brush on the rack as it cooks.)

3Bread 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.

4Preheat 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.

5Cut into 2-chop portions (double chops), or slice into 8 chops. Before serving, dip one side of each chop into the bread crumb mixture.

Recipe provided by the American Lamb Board