Entrée: United States – Grilled Rack of Lamb with Balsamic and Honey Glaze

Serving Size: 4

Approximate Time

Prep 10 min

Cook 20 min

Additional 10 min

Total 40 min

Ingredients

1 (8-rib) rack of lamb, frenched, about 1 1/4 lb (567 g)
2 tbsp (30 ml) olive oil
1 tsp salt
1 / 2 tsp black pepper
1 / 4 cup (60 ml) balsamic vinegar
2 tbsp (30 ml) honey
1 clove garlic, minced
1 tsp Dijon mustard (optional)

Instructions

1. Combine balsamic, honey, garlic and mustard (if using) in a small saucepan; simmer 3–5 minutes until slightly reduced and syrupy. Set aside.
2. Preheat grill to medium-high heat. Brush rack with olive oil and season with salt and pepper.
3. Grill lamb fat-side down over direct heat until well charred (3–4 minutes), then turn and sear the other side.
4. Move rack to indirect heat, brush with glaze, and continue grilling with lid closed until internal temperature reaches 125–130°F (51–54°C) for medium-rare (8–12 minutes depending on grill).
5. Remove, brush with more glaze, rest 10 minutes, then slice and serve with remaining glaze.