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Grilled Rack of American Lamb with Dijon-Balsamic Glaze

Prep Time: 30 minutes

Cook Time: 30 minutes

Servings: 4

Ingredients

  1 rack of American Lamb

  Dijon-Balsamic Glaze

  1/4 cup dry white wine

  1 Tbs Dijon-style mustard

  1 Tbs balsamic vinegar

  1 tsp honey

  Freshly ground black pepper, to taste

  Salt, to taste

  Toasted Bread Crumb Dip:

  1 Tbs extra virgin olive oil

  1/2 cup fresh breadcrumbs

  Salt, to taste

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Directions

Dijon-Balsamic Glaze:

1. 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.

2. Cool slightly; brush liberally on the lamb rack. (If there is left over, brush on the rack as it cooks.)

Toasted Bread Crumb Dip:

1. In a large saute pan over medium-high heat, add oil and bread crumbs. Stir, toasting until the bread crumbs brown. Season to taste with salt

Rack of lamb:

1. Bring the rack to room temperature (at least 30 minutes out of the refrigerator) before grilling.

2. Trim some of the fat cap off the rack, leaving about 1/4 inch of fat on the rack.

3. 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.

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