Superior_Source_Winter_2020

GRILLED RACK OF AMERICAN LAMB WITH DIJON-BALSAMIC GLAZE Recipe courtesy of the American Lamb Board

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

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

INGREDIENTS 1 rack of American Lamb

Dijon-Balsamic Glaze ¼ C dry white wine 1 T Dijon-style mustard 1 T balsamic vinegar Freshly ground black pepper, to taste Salt, to taste Toasted Bread Crumb Dip 1 T extra virgin olive oil ½ C fresh bread crumbs Salt, to taste

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. 5. 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. 

Lower heat and reduce by half. Cool slightly; brush liberally on the lamb rack. (If there is any left over, brush on the rack as it cooks.) 3. 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. 4. Preheat grill to medium-high. Grill the rack over medium-high heat, fat

DIRECTIONS 1. Rack: Bring the rack to room tem- perature (at least 30 minutes out of the refrigerator) before grilling. Trim some of the fat cap off the rack, leaving about ¼ inch of fat on the rack. 2. Dijon Glaze: In a small saucepan over medium-high heat, add wine, mustard, vinegar, honey, pepper and salt. Whisk to combine; bring to a boil.

SUPERIOR SOURCE | Winter 2020 5