grilled rack of american lamb with dijon balsamic glaze
grilled rack of american lamb with dijon balsamic glaze
grilled rack of american lamb with dijon balsamic glaze

Grilled Rack of American Lamb with Dijon-Balsamic Glaze


June 27, 2016

These grilled ribs are a staple yet satisfying meal that is quick and easy to make.

  • 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